Ingredients
500g Diced Shin of Beef
1.4 ltr beef or chicken stock
35g ginger, thinly sliced
10 spring onions
25ml fish sauce
50ml soy sauce
2 cloves of garlic, peeled and crushed
100g flat medium thick rice noodles
½ a bunch of fresh coriander, thick stalks removed
black rice vinegar
Method
- In a heavy-bottomed pan, add the stock and the shin and bring to a very gentle simmer. After 10 minutes, remove any foam that comes to the surface.
- Take 8 of the spring onions, wash them and then lightly smack them with the flat of a knife. Add these along with the ginger, fish sauce, soy sauce and garlic. Place a lid on the pot and allow to simmer very, very gently for about 2 ½ hours.
- Take the broth from the heat and check if the beef is cooked – it should be yielding when pressure is applied with the back of a spoon.
- Fish out the spring onions, ginger, and garlic.
- Add a tablespoon of vinegar.
- Bring a pot of water to the boil to cook the noodles. Place the noodles in and cook for 3 minutes.
- Drain the noodles and add them to the broth.
- Thinly slice the remaining 2 spring onions.
- Check the seasoning of the broth and adjust as necessary. Using soy sauce instead of salt.
- Garnish with the thinly sliced spring onions and the picked coriander and serve.