Tang's Bangkok Boat Noodles with Australian Wagyu and Mixed Mushrooms

Ingredients

Instructions

1. 1

   Toast coriander seeds, cumin seeds, and dried chilies in a dry pan over medium heat until fragrant

2. 2

   Pound toasted spices, garlic, galangal, and lemongrass in a mortar to form a paste

3. 3

   Heat oil in a large pot over medium-high heat

4. 4

   Fry the spice paste and stir until fragrant and oil separates

5. 5

   Add shrimp paste and stir-fry for one minute

6. 6

   Pour in beef stock and pork stock, bring to a boil

7. 7

   Add fish sauce, dark soy sauce, light soy sauce, and palm sugar

8. 8

   Add star anise and simmer broth for 15 minutes to develop flavors

9. 9

   In a separate pot, bring water to a boil and cook rice noodles according to package instructions until just tender

10. 10

    Add sliced mushrooms to the broth and simmer for 3 minutes

11. 11

    Drain cooked noodles and divide between two serving bowls

12. 12

    Arrange sliced Wagyu beef on top of noodles in each bowl

13. 13

    Ladle hot broth with mushrooms evenly over noodles and beef

14. 14

    Season with white pepper powder

15. 15

    Garnish with fried shallots, fresh Thai basil, fresh coriander, and fresh red chili slices

16. 16

    Serve immediately with lime wedges on the side