Written by Rhian Hunter
FOR THE BROTH
3L Vegetable Stock
2 Brown Onions (roughly chopped)
5cm Piece Ginger (sliced)
5 Star Anise (whole)
5 Cloves (whole)
2 Cinnamon Sticks
1 TBLS Coriander Seeds (whole)
2 TBLS Tamari
1 TBLS Sesame Oil
2 TBLS Lime Juice
Cut the tempeh or steak into slices. If using tempeh, fry off the slices in a medium frying pan until golden on both sides. Set aside.
Heat olive oil in a stockpot and sauté off the onion until clear add all broth ingredients except lime juice, tamari & sesame oil, bring to the boil.
Reduce heat and simmer uncovered for 5-10minutes. Strain the mixture and return the clear broth back to the stove.
Add the tamari, sesame oil & lime juice and simmer for a further 5-10 minutes
If using meat: Fill really large bowls with noodles, raw sizzle steak shallots, sprouts, herbs & chilli, pour hot broth over the top so meat is covered and cooks.
If using tempeh, Fill really large bowls with noodles and pour over the broth. Top with fried tempeh, sprouts, shallots, herbs & chilli.
300g Chickpea & Linseed Tempeh (Cut into strips)
100g Thai Rice Noodles
3 Shallots (Thinly Sliced)
2 Cups Bean Sprouts or Sunflower
1 Red Chilli (Thinly sliced)
Coriander, Thai Basil, Mint Leaves (Optional)
Sriracha Sauce (Optional)