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Ingredients
Stock
- 400 g oxtail pieces (5-6 cm - see Tips)
- 450 - 550 g pork rashers, rind removed and meat cut into halves
- 4 stalks fresh lemongrass, white part only, bruised and cut into halves; green part reserved for later use
- 1 brown onion (approx. 120 g), cut into halves
- 2 tsp shrimp paste (see Tips)
- 1 tbsp salt
- 900 - 1000 g water, plus extra as needed (approx. 300-400 g)
Soup
- 100 g fresh bean sprouts, to serve
- 100 - 150 g purple cabbage, cut into thin slices, to serve
- 2 spring onions/shallots, cut into thin slices on the diagonal, to serve
- 8 sprigs fresh coriander, leaves only, to serve
- 6 sprigs fresh Thai basil, leaves only, to serve
- 1 fresh long red chilli, trimmed, deseeded if preferred and cut into thin slices, to serve
- 1 white onion (approx. 150 g), cut into thin slices
- water and boiling water, for soaking, plus extra as required to top up stock
- 200 g flat rice stick noodles
- 30 g oil
- 2 tsp annatto seeds (see Tips)
- 70 g eschalot
- 3 garlic cloves
- 3 tsp dried chilli flakes
- 2 tbsp fish sauce
- 1 tbsp palm sugar (2 cm cube)
- Nutrition
- per 1 portion
- Calories
- 2890.6 kJ / 688.3 kcal
- Protein
- 29.7 g
- Carbohydrates
- 17.7 g
- Fat
- 56 g
- Saturated Fat
- 20.6 g
- Fibre
- 4.4 g
- Sodium
- 2524.5 mg
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