How to make it

  • In a large stock pot add the beef stock, pineapple juice, fish sauce, garlic, ginger, lemon grass, chile paste with garlic, and 1/2 of the onion, quartered.
  • Bring to a boil and reduce to a simmer for 15 minutes.
  • In a small sauce pan over med/low heat, add the vegetable oil and annato seed.
  • Heat for 5 minutes until the oil is a beautiful red/orange.
  • Strain the seeds out of the oil and return the oil to the pan.
  • Add the Thai Sour shrimp paste to the annato. Heat briefly to release the flavors.
  • Strain the broth discarding the vegetables.
  • Add the annato oil to the broth plus the juice from one lime. Return to a simmer.
  • Cook the noodle according to the directions.
  • Thinly slice the remaining half of the onion.
  • Add the meat to the broth. It should cook in just a minute or two.
  • To Serve:
  • Place 1/4 of the noodles in the bottom of a bowl.
  • Add 1/4 of the bean sprouts and 1/4 of the raw onion.
  • Ladle the broth and meat over the noodle until covered (remember big bowls!)
  • Add a 1/2 teas of sriracha sauce and 1 teas of hoisin sauce.
  • Top with 6 basil leaves and 1/4 of the cilantro.
  • Serve with a lime slice and extra sriracha, fish sauce, and hoisin sauce.

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