Ingredients
Method
Spices, Herb, Vegetable:
- First, finely chop or mince the garlic, shallot, onion, and place them in each small bowl set aside.
- Soak dried round peppers in lukewarm water until soft, then remove the seeds. Finely chop and set aside. ( it can be substituted with chili flakes soak in hot water ).
- Cut lemongrass in half, cut galangal into 14 slices, place in a small bowl.
- Cut carrot into equal size about 1 inch long.
Topping:
- Wash beansprouts and basil 4-5 times to remove the dirt, and drain.
- Thinly slice onion and cut lime in half.
Noodles:
- Soak the noodles in cool water for 20-30 minutes.
Beef and Tendon:
- Cut the beef shank and tendon into equal size by 1-2 inches long.
Cooking:
- In a large pot over medium high-heat, stir fry minced garlic and shallot until slightly golden, then add chopped onion, stir until translucent.
- Toast star anise, cinnamon stick on medium heat until fragrant. Then add them all in the pot. Stir.
- Add half of sliced galangal, round peppers paste and stir for 2 minutes.
- Add shrimp paste and stir for 1 minute. Then add palm sugar and stir for 1 minute.
- Add the rest of sliced galangal, and lemongrass, kaffir lime leaves and stir for 5 minutes.
- Add beef shank and tendon and stir until to combine.
- Add fish sauce, oyster sauce, salt, ketchup, stir well.
- Add water to cover the meats, bring to a boil, lower the heat to medium and simmer for 1 to 1 and half hours until the meats are tender.
- Then add another 1 1/2 litres of boiling water, and add carrot, and continue simmering for another 30 minutes.
- Take out the star anise and cinnamon sticks.
Noodles:
- Cook the noodles in hot boiling water for 30 seconds (base on the type of noodles, please follow the package instruction).
- Place the cooked noodles in a serving soup bowl, then
- Cook the beansprouts in boiling water for 40 seconds, then place them in a bowl.
- Pour in the stew and top with thinly sliced onion and basil, squeeze some lime.
- Enjoy!