Thai Boat Noodles

Thai cuisine is a vivid journey. It's a tantalizing interplay of flavors wrapped in history and culinary traditions. Heading the list of these gastronomic delights are boat noodles, a flavorful dish steeped in culture and history.

Here, we embark on a journey that dives into the world of boat boodles. From its humble origins, tantalizing ingredients, to the secrets behind its delightful broth.

INGREDIENTS

1. 200g beef bones and 1.5 litre water for beef stock
2. 1 head of garlic peeled
3. 6 stalks of coriander root - clean and gently scrap roots away
4. 1 tablespoon of black pepper
5. 6 star anise
6. 2 cinnamon stick
7. 4 tbsp of soy sauce
8. Your choice of noodles - vermecilli used in this
9. Fish sauce to taste
10. Optional veges - bean sprouts, water spinach/kangkung or your choice of leafy greens
11. Optional garnish - coriander, chilli and thai basil

MEAT

2kg beef shank -- >> https://goodmeatco.sg/collections/frozen/products/beef-shank-grassfed

METHOD

1. In an electric pressure cooker, pressure cook beef bones and 1.5litres of water for 20mins for stock and set aside
2. Pound garlic, coriander roots and black pepper into a coarse paste using a mortar and pestle. In an electric pressure cooker, set to sear mode and fry paste till fragrant with tallow/neutral oil.
3. Sear and brown beef shanks then add beef stock, cinnamon, star anise, soy sauce and dark sauce and pressure cook for 30 mins then natural release.
4. Blanch vermicelli and set aside
5. Blanch bean sprouts and water spinach and set aside
6. Assemble vermicelli, top off with soup and shank, bean sprouts and water spinach. Season with fish sauce