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Recipe from: Colonel Ian F. Khuntilanont-Philpott
4 cups of stock
1 cup of red wine (Bull's Blood or similar)
2 cups of beef (any cut), cubed.
1 cup of celery (preferably Chinese celery), sliced
1 cup of mushrooms (any variety)
½ cup of shallots, sliced
1 tablespoon prik ki nu daeng (red birdseye chilis), sliced
2 tablespoons of fish sauce
2 tablespoons of dark sweet soy sauce
1 tablespoon of light soy sauce
1 cup of ribbon noodles, soaked
Soak the noodles for 15 minutes, and then chop them into 2 to 3 inch long pieces for ease of eating. Heat the stock to a gentle simmer, and add the wine, and all the other ingredients except the beef, mushrooms and noodles. When the stock is again boiling add the beef and simmer until the beef is tender. Add the mushrooms and noodles, and cook for a further one-two minutes. Garnish with a few coriander leaves and serve with the nam jim described below.