泰式船麵Thai Boat Noodles (Simplified)

Prep 20 min·Cook 35 min·Rest 20 min

1. 1You're here
   Step 1.

   Put the beef in the freezer for 20 minutes, then slice it as thinly as you can across the grain.

   150 g Rump or sirloin steak, sliced paper-thin

   Knife work

   Wok-chan's tip鑊仔貼士

   Half-frozen meat is firm enough to slice paper-thin, so it cooks in seconds in the hot broth.
2. 2
   Step 2.

   Simmer the stock with the star anise, cinnamon, smashed garlic, coriander stalks and galangal for 30 minutes.

   1.2 l Beef stock (fresh, or from a low-salt stock pot)2 Star anise1 Cinnamon stick4 cloves Garlic, smashed4 stalks Coriander stalks (keep the leaves to serve)3 slices Galangal slices

   30 minSlow-simmer soup
3. 3
   Step 3.

   Meanwhile, fry the chopped garlic in the oil over low heat for 3–4 minutes until pale golden; it keeps cooking after you take it off the heat.

   3 cloves Garlic for crispy garlic oil, chopped3 tbsp Cooking oil

4. 4
   Step 4.

   Strain the broth and season with dark soy, light soy, fish sauce, sugar and white pepper. It should be dark, savoury and gently spiced. Keep it at a simmer.

   1.2 l Beef stock (fresh, or from a low-salt stock pot)1 tbsp Dark soy sauce1 tbsp Light soy sauce1 tbsp Fish sauce1 tsp Palm sugar (or brown sugar)½ tsp White pepper

5. 5
   Step 5.

   Soak the noodles in hot water for 10 minutes, then dunk in boiling water for 30 seconds with the beansprouts and greens. Drain into two bowls.

   120 g Thin dried rice noodles (about 3 mm)60 g Beansprouts60 g Morning glory or pak choi, in lengths

   Boil / blanch
6. 6
   Step 6.

   Put the beef slices in a ladle or sieve and dip into the simmering broth for 10–15 seconds until just pink. Lay on the noodles.

   150 g Rump or sirloin steak, sliced paper-thin1.2 l Beef stock (fresh, or from a low-salt stock pot)

   Boil / blanch
7. 7
   Step 7.

   Pour over the boiling broth. Top with basil, spring onion, garlic oil, crackling and chilli flakes, with vinegar on the side.

   1.2 l Beef stock (fresh, or from a low-salt stock pot)10 g Thai sweet basil leaves1 stalk Spring onion, sliced3 cloves Garlic for crispy garlic oil, chopped3 tbsp Cooking oil20 g Pork crackling, crushed1 tsp Dried chilli flakes1 tbsp White vinegar or lime juice, to taste

   Assemble / plate