Preparation time is 30minutes
Cook time is 2hours
Total time is 2hours 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
25 Ingredients
Number of servings
4
- 1tablespoons vegetable oil
- 500grams braising beef
- 1.80L beef stock
- 4 star anise
- 1 cinnamon stick
- 1teaspoons black peppercorns
- 4 shallots, thinly sliced
- 4 cloves garlic, crushed
- 1 fresh root ginger, 7cm, finely sliced
- 300grams flat rice noodles
- 125grams beansprouts
- 6 spring onions, thinly sliced
- 1 handful fresh coriander
- 250grams beef fillet, sliced
- 2tablespoons fish sauce
- 1 pinch salt
- 1 pinch pepper
- 4 red chilli (to garnish)
- 60milliliter nuoc cham sauce
- 2 red chilli, chopped
- 1 clove garlic, chopped
- 1 1/2tablespoons caster sugar
- 1tablespoons lime juice
- 1tablespoons rice wine vinegar
- 3tablespoons fish sauce
Nutrition per serving
3580kJ
Protein
58.5grams
Sugars
28.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Heat the oil in a large saucepan or casserole and sear the beef on all sides until thoroughly brown.
Step 2 of 4
Add the stock, star anise, cinnamon, black peppercorns, half the shallots, the garlic and ginger. Bring to the boil, removing any scum. Reduce the heat, cover the pan with a lid and simmer very gently for about 1 ½ hours or until the beef is tender.
Step 3 of 4
To make the nuoc cham sauce, pound the chilli, garlic and sugar until smooth, using a pestle and mortar. Add the lime juice, vinegar, fish sauce and 4 tablespoons water and blend together well.
Step 4 of 4
When the beef from the broth is tender, lift it out and slice it thinly. Add the noodles to the broth and cook gently for 2-3 minutes to soften. Add the bean sprouts, along with the sliced beef and heat for 1 minute. Strain the broth, noodles and bean sprouts to warmed serving bowls. Scatter with the beef fillet, spring onions, coriander and remaining onions or shallots. Garnish with the chillies. Serve with the nuoc cham sauce.
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