Vietname-Inspired Noodle Bowl with Beef and Lemongrass Broth (Earth Day Special)

INGREDIENTS

For the Broth:

  • 1kg WHB beef bones
  • 3 carrots unpeeled, cut into big chunks
  • 2 long celery sticks, cut into big chunks
  • 2 bulbs garlic, halves
  • 2 red onions, cut into big pieces
  • 3 stalks lemongrass, bruised
  • 3 thumbs of ginger
  • Handful of any mushroom variety (dried shiitake work best)
  • 5-7 pieced coriander root/ stalks
  • 2 bay leaves
  • 1 tsp black peppercorns
  • 2 dried red chillies
  • 2 star anise
  • 2 tsp brown sugar
  • Salt to taste
  • Coconut oil

 

For the Toppings:

  • 4 Farmer Max Chicken thighs
  • 2 tbsp ginger
  • 2 tbsp garlic
  • 1 tbsp brown sugar
  • 1 tbsp soy sauce light
  • 1 tbsp shoaxing
  • Splash of sesame oil
  • 400g rice noodles
  • Mixed vegetables (pak choi, baby corn, edamame, broccoli, fresh herbs, spring onions, sliced red chillies work best!)

METHOD

  • Heat oven to 200 degrees celsius. Place the beef bones, carrots, celery, onions and garlic on a large baking tray. Drizzle with oil and sprinkle with salt. Mix well to combine.
  • Bake the ingredients for approximately 30 minutes or until golden brown.
  • In a saucepan, heat 1 tbsp coconut oil. Fry the ginger, lemongrass, peppercorns, star anise, bay leaves, and dried chillies for a few minutes until golden and fragrant.
  • Add in the brown sugar, mushrooms, and coriander root and continue frying for 2 minutes on medium heat.
  • Add in the baked ingredients and 5 litres of water into the saucepan and mix well to combine.
  • Once the contents of the saucepan come to a boil, turn the heat to low and simmer gently for a minimum of 2 hours and upto 5 hours, occasionally stirring, with the lid propped on to allow excess steam to escape
  • Once done, strain the broth using a cheesecloth (or fine sieve) and place back into a saucepan. Stir in ¼ cup soy sauce and taste for salt. Set aside.
  • Prepare your noodles according to the instructions on the packet & set aside.
  • Precook/ parboil any vegetables that need cooking. Leafy vegetables like Pak Choi will cook in the hot broth when served.
  • Marinate the chicken by adding the brown sugar, ginger, garlic, soy sauce, shoaxing rice wine vinegar, and splash of sesame oil. Mix well & set aside.
  • Heat a griddle on medium-high heat and add 1 tbsp of coconut oil. Grill the chicken thighs till caramelised and crispy. Once cooked, let cool for 2 minutes before slicing.
  • Reheat the broth before serving. To each bowl, add noodles, then broth, and finally top with your vegetables and chicken!
  • Onn the Way
  • Zuchinni
  • Carrefour
  • ShopRite
  • Karen Provision Stores
  • The Corner shop
  • Greenspoon
  • Kalimoni Greens
  • Couch Potato
  • Valley vegetable market
  • Fruity fruits
  • Field Fresh