材料
蛋白質
- 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
醬料及調味料
- 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
用乾鑊中火炒芫荽籽、孜然籽及乾辣椒至香氣逸出
2
用砵臼搗碎烘香的香料、蒜頭、南薑及香茅成醬狀
3
大鑊中火熱油
4
炒香料醬至香氣逸出、油脂分離
5
加入蝦醬，炒一分鐘
6
注入牛湯及豬湯，煮滾
7
加入魚露、豉油、淡色豉油及棕櫚糖
8
加八角，細火煲湯15分鐘至味道融合
9
另外用鑊煲水滾，按指示煮米麵至軟身
10
將雜菌加入湯中，細火煲3分鐘
11
瀝乾米麵，平均分放入兩個碗中
12
把和牛片放在米麵上面
13
盛熱湯及菇類均勻澆在麵及牛肉上
14
灑白胡椒粉調味
15
撒炸紅葱頭、泰羅勒、香菜及紅辣椒片作點綴
16
立即上桌，附檸檬角
