材料
蛋白质
- 300 g Australian Wagyu beef (brisket or ribeye), thinly sliced
- 200 g Mixed mushrooms (shiitake, oyster, straw), sliced
- 1000 ml Beef stock
- 200 ml Pork or chicken stock
- 2 tbsp Fish sauce
- 1.5 tbsp Shrimp paste
香料
- 8 cloves Garlic, minced
- 3 cm piece Galangal, sliced
- 3 stalks Lemongrass, bruised
- 3 whole Dried chilies
- 2 whole Star anise
- 1 tsp Coriander seeds
- 20 g Thai basil, fresh
- 15 g Fresh coriander
- 30 g Fried shallots
- 2 whole Red chilies, sliced
- 1 pinch White pepper powder
酱料及调味料
- 1 tbsp Dark soy sauce
- 0.5 tbsp Light soy sauce
- 1 tsp Palm sugar
- 2 tbsp Oil
其他
- 300 g Rice noodles (dried, thin)
- 0.5 tsp Cumin seeds
- 2 whole Lime, cut into wedges
做法
1
用干锅中火炒芫荽籽、孜然籽及干辣椒至香气逸出
2
用钵臼捣碎烘香的香料、蒜头、南姜及香茅成酱状
3
大锅中火热油
4
炒香料酱至香气逸出、油脂分离
5
加入虾酱，炒一分钟
6
注入牛汤及猪汤，煮滚
7
加入鱼露、豉油、淡色豉油及棕榈糖
8
加八角，细火煲汤15分钟至味道融合
9
另外用锅煲水滚，按指示煮米面至软身
10
将杂菌加入汤中，细火煲3分钟
11
沥干米面，平均分放入两个碗中
12
把和牛片放在米面上面
13
盛热汤及菇类均匀浇在面及牛肉上
14
洒白胡椒粉调味
15
撒炸红葱头、泰罗勒、香菜及红辣椒片作点缀
16
立即上桌，附柠檬角
