Ingredients
For the master stock:
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Water 3 l
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Rice vinegar 65 ml
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Fish sauce 25 ml
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Caster sugar 35 g
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Reduced Salt Soy Sauce 35 ml
For service:
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Rice noodles, dried 330 g
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Green peppers 160 g
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Red peppers 160 g
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Watercress 70 g
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Mint 20 g
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Beef fillet 500 g
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Red Chillies 15 g
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Lime 160 g
Preparation
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For the master stock:
- In a large saucepan bring the water to the boil and whisk in the KNORR Professional Vegetable Jelly Bouillon.
- Add the KNORR Professional Garlic Puree, soy sauce, sugar, fish sauce and rice wine vinegar then simmer for 10 minutes.
- Remove from the heat and allow to infuse for 30minutes then strain into a clean pan.
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For service:
- Cook the noodles following the packet instructions then refresh in cold water then divide between the serving bowls.
- Reheat the bouillon.
- Char grill the beef for 3 minutes on each side then allow to rest before slicing into portions.
- Slice the red chili, green pepper and red onions then add to the broth.
- Simmer for 2 minutes then add the mint and watercress.
- Remove from the heat and pour the broth over the noodles and add the sliced beef.
