Good (UAE) - - THE CHEF SHOP -


1kg bone­less beef shank 2 cin­na­mon quills

1 tbs co­rian­der seeds

1 tbs caster su­gar

2 tbs fish sauce

375g dry rice stick noo­dles 1 bunch spring onions, cut into 4cm lengths 200g bean sprouts Thai basil, co­rian­der, sliced red chilli and lemon wedges, to serve


1kg beef bones

A piece of gin­ger (about 20g)

3 star anise

2 black car­damom pods 1kg chicken wings

1 large onion, chopped

1) To make the broth, pre­heat the oven to 200°C. Roast the beef bones for 1 hour. Mean­while, heat a char­grill pan over medium-high heat. grill the gin­ger, turn­ing, un­til lightly charred, then peel off skin. Crush the gin­ger lightly with a mor­tar and pes­tle. Toast the star anise and car­damom for 2 min­utes to bring out the flavour. Place the roasted beef bones and chicken bones in a saucepan with the onion, gin­ger, spices and 3 litres drink­ing water. Bring to the boil, then re­duce heat to low. Add 1 tsp salt and sim­mer for 6 hours. Cool, then strain be­fore use. 2) for the pho, re­turn the broth to the boil. Add the beef shank and cook over medium heat for 1 hour un­til just cooked but not too soft. Re­move the meat and slice 3mm-thick. 3) Heat a fry­pan over high heat and roast the cin­na­mon and co­rian­der seeds for 2 min­utes. Put them in a tea bag and place in the broth. Note, you should do this step 30 min­utes be­fore serv­ing. Last, sea­son the broth with fish sauce, su­gar, 1 tsp salt and black pep­per to taste. 4) Cook the rice noo­dles ac­cord­ing to packet in­struc­tions. drain, then di­vide among 4 bowls. Pour over the hot broth, then gar­nish with sliced beef, spring onions and bean sprouts. Serve pip­ing hot with Thai basil, co­rian­der, chilli and lemon on the side.

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