serves
4-6
prep
10 minutes
cook
4:20 hours
difficulty
Easy
serves
4-6
people
preparation
10
minutes
cooking
4:20
hours
difficulty
Easy
level
Stream free On Demand
Ep 8
episode • The Streets Hong Kong • cooking • 24m
G
episode • The Streets Hong Kong • cooking • 24m
G
Ingredients
- 2 kg bone-in beef short rib, cut into 3cm x 10cm pieces
- 1 daikon, peeled and cut into large chunks
- 2-3 spring onions, roughly chopped
- 5 whole star anise
- 1 knob of ginger, cut into medallions
- 3-4 coriander roots
- 1 tbsp whole white peppercorns
- 3 tbsp salt, or to taste
- 100 ml fish sauce, or to taste
- 4 tbsp sugar, or to taste
- Spring onion and coriander, finely chopped to serve
- Rice noodles, blanched according to packet instructions
Instructions
- Start by placing short ribs in a pot and cover with water. Bring to a boil and simmer for 1 minute, drain short ribs, discard water and wash the blanched short ribs under running water till clean.
- Add the blanched short ribs, coriander roots, star anise, daikon, spring onion and ginger to a large pot of fresh cold water. Bring up to a boil, then reduce the heat and simmer uncovered for 4 hours, skimming the top as needed.
- Taste the broth and season with salt, fish sauce and sugar.
- Place your cooked rice noodles in serving bowls. Bring a large separate pot of water up to a boil, blanch your rice noodles, place in your serving bowl. Top with short ribs, daikon, broth and garnish with spring onions and coriander.
This recipe is from The Streets, Hong Kong on SBS Food.
Photography by Adrian Patra.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Ep 8
