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Slow braised beef short ribs in broth, round Vermacilli noodles, braised diakon radish, homemade chili oil, lime, fried shallots, fresh chili and spring onion, chili crisp, Coriander

 

Braising broth

 

1kg beef short ribs or rack ribs

1 brown onion cut in half

2 carrots peeled

3 sticks celery

5 cloves garlic

1 spring onion

2 beef oxo stock cubes

4 ginger slices

1 tablespoon Brown sugar

1 tablespoon soy sauce

1 teaspoon dark soy sauce

2 star anise

1diakon radish peeled and cut in half

Salt and pepper to taste

1 tablespoon fish sauce

 

In a large stock pot Brown the beef ribs add the rest of the stock ingredients then cover with water. Bring to a boil then turn down to simmer on a low heat for 3 hours.

Using tongs gently remove the beef ribs and diakon radish from the stock and set aside. Strain the stock and discard remaining solids. Place the strained stock back in the stock pot and keep warm.

Remove all the beef rib meat off the bone and save for later, also slice the diakon radish into rounds. The rib meat and radish can be reheated in the microwave right before serving.

 

You Will Need

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Round Vermacilli noodles or rice noodles cooked via packet instructions

Chili oil

Crispy fried garlic 

Fresh lime

Fresh chopped Coriander

Fried shallots

Fresh mild red chili sliced

Chili crisp ( you can buy this at any Asian grocer substitute with chili sambal paste.)

 

To serve divide the noodles between bowls, move the noodles to the side and add some of the rib meat and sliced diakon radish. Make sure the stock is boiling at this point, add a tablespoon or so of chili oil and some crispy garlic to the stock, taste and season with salt and pepper. Ladle the stock over top of the noodles.

Place some Coriander in the middle then top with fried shallots and Fresh chilli.

 Place some fresh lime on the side.

Serve some chilli crisp in your soup spoon.

Serve immediately! Enjoy!