Ingredients
- Thai-Choice Rice Noodles or Rice Vermicelli 240 g
- Thinly Sliced Beef 250 g
- Bean Sprouts 200 g
- Chicken Carcass 1
- Sliced Daikon or Carrot 300 g
- Chinese Celery 5 g
- Thai-Choice Dark Soy Sauce 1/2 Tbsp
- Thai-Choice Light Soy Sauce 1 Tbsp
- Sugar 1 Tbsp
- Salt 1 Tbsp
- Cinnamon Stick 1 g (4 g)
- Beef Bouillon 1 g
- Thai-Choice Dried Star Anise 4 pieces (2 g)
- Thai-Choice Dried Sliced Galangal 10 g
- White Pepper To taste
|
|
DirectionsSoup Stock
- Fill a pot with 2 litres of water and bring to the boil.
- Put
all ingredients into the pot except noodles, bean sprouts and beef, and
return to the boil.
- Reduce heat and simmer for 30 minutes.
Noodles
- Soak noodles/vermicelli in warm water for 5-7 minutes in a suitable container.
- Fill a large pot with water and bring to the boil. Put noodles/vermicelli, beef and bean sprouts into
the boiling water for 1-2 minutes until noodles are soft.
- Take out, put into a bowl and cover with soup stock.
|
|