King prawn and udon in fragrant broth

Name: King prawn and udon in fragrant broth
Cook time: 2 h
Total time: 2 h
Cuisine: Asian, Vietnamese
Ingredients: 1 medium white onion, peeled and finely sliced into rounds; sea salt; juice of 2 lemons; 600g fresh udon noodles; spring onions, white part only, sliced; handful coriander leaves; 12 large cooked king prawns peeled, deveined and cut in half lengthways; 6 tsp palm sugar; 6 tbsp fish sauce; freshly ground white pepper; mint leaves; Vietnamese mint (rau ram) leaves; sweet Thai basil leaves; bean sprouts; 2 limes, quartered; sriracha chilli sauce; 3kg beef brisket; 3 litres chicken stock; 100ml peanut oil; 5 cloves garlic, sliced; 1 large knob ginger, peeled and sliced; 15 red shallots, sliced; 2 sticks cinnamon; 3 star anise; 1 tsp coriander seeds

Instructions

Cook:2h

Heat and spice come to life in a noodle broth boasting big, beefy flavours. While the broth recipe may seem complicated, it isn't. Once you make it, you'll be addicted.

Updated at: Thu, 14 Mar 2024 08:33:29 GMT