Not currently being sold:

Rice Stick Noodles (Banh Pho) 3mm (沙河粉)

Shipping Weight: 0.462kg
Brand: 168

Description:Rice Stick Noodles (Banh Pho) 3mm

Beef Noodle Soup (Serves 6):
Ingredients:
250g beef sirloin, trimmed
375g 168 Rice Stick, soaked in warm water (35 Degree C) for 8-10 minutes
1 onion, halved & finely sliced
6-8 spring onions, cut into long pieces
2-3 red Thai chillies, seeded & finely sliced
115g bean sprouts
1 large bunch of fresh coriander & mint, stalks removed, leaves chopped
2 limes, cut in wedges, fish sauce, or other dipping sauces as preferred

For the stock:
1.5 kg oxtail, trimmed of fat & cut into chunks
1 kg beef shank or brisket
2 large onions, peeled & quartered
2 carrots, peeled & cut into chunks
7.5 cm fresh root ginger, cut into chunks
6 cloves
2 cinnamon sticks
6 star anise
1 tsp black peppercorns
2 tbsp soy sauce
3-4 tbsp fish sauce
Salt

Directions:
1. To make the stock, boil oxtail and blanch the meat for 10 minutes. Then drain and rinse off.
2. Put the oxtail back and stir with other stick ingredients (except fish sauce and salt). Put in 12 cups of water. Once boiled, let it simmer for 2-3 hrs.
3. Remove the lid and simmer for 30 minutes, skim off any fats and then strain the stock into another pan.
4. Cut the beef sirloin across the grain into thin pieces. Bring the stock to the boil again. Add fish sauce, then reduce the heat to simmer until it is ready to be served.
5. Meanwhile, soak 168 Rice Stick in boiled water for 2-3 minutes, or until tender.
6. Serve 168 Rice Stick with the slices of beef, onion, spring onions, chillies and bean sprouts on top.
7. Ladle the hot stock into the bowl and top with fresh herbs. Serve with the lime wedges, fish & chilli sauce for seasoning.

Cooking Tips: Slowly cook the light stock with ginger, cinnamon, clove, & star anise and let it stand overnight to release authentic flavour.

Keep in a cool and dry place.

Ingredients:Rice Flour (90%), Water (10%).

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Not currently being sold:

Rice Stick Noodles (Banh Pho) 3mm (沙河粉)

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