TRUE NORTH
KHAO SOI NUEA
Muslim-style beef khao soi
SERVES 4-6
“Khao soi nuea is a union of disparate elements,” says Austin Bush. “A rich, creamy, subtly fragrant broth, tender slow-cooked beef, a crunchy garnish, and overtly acidic sides that culminate in one of the country’s greatest noodle dishes.” Begin this recipe a day ahead.
2 black cardamom pods (see note), cracked, shells discarded
6 star anise
60 ml (¼ cup) vegetable oil, plus extra for deep-frying
1 tbsp ground turmeric
35 gm ginger, peeled and sliced
800 gm boneless beef shank, trimmed and cut into 2.5cm pieces 1 tbsp dark soy sauce 1 tsp raw sugar
580 gm fresh flat egg noodles
375 ml (1½ cups) coconut milk 375 ml (1½ cups) coconut cream
Chopped coriander and spring onions, to serve Sliced red shallots, chopped Yunnanese pickled mustard greens (see note) and lime wedges, to
