Boat Noodles (Thai Beef Noodle Soup)

Broth and beef

• 700 g Beef chuck roast
• 6 cloves Garlic
• 1.5 liters Beef stock
• 2 tbsp Dark soy sauce
• 3 tbsp Fish sauce
• 2 tbsp Palm sugar
• 1 tbsp Rice vinegar

To serve

• 300 g Rice noodles
• 200 g Bean sprouts
• 20 g Fresh Thai basil
• 1 tsp Chili flakes

1. Cut the beef into large chunks so it cooks evenly. Lightly crush the garlic cloves with the side of a knife.
2. Put the beef, garlic and beef stock into a stockpot and bring to a gentle boil, skimming any foam from the surface. Reduce to a steady simmer and cook for 75 to 90 minutes, until the beef is tender when pierced with a knife.
3. Lift the beef out to a board and slice it thinly. Keep the broth at a low simmer while you season it.
4. Stir the dark soy sauce, fish sauce, palm sugar and rice vinegar into the broth. Simmer for 3 to 5 minutes, stirring, until the palm sugar has fully dissolved and the broth tastes dark, savoury and balanced.
5. Bring a saucepan of water to the boil and cook the rice noodles according to the packet timings, until just tender. Drain well in a colander and rinse briefly with warm water to stop them sticking.
6. Divide the noodles between bowls and top with the sliced beef and bean sprouts. Ladle over the hot broth, then finish with fresh Thai basil and a pinch of chilli flakes to taste.

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