|1½ l||beef stock|
|400 g||stewing beef (e.g., chuck or shank)|
|300 g||beef (loin)|
|150 g||rice noodles (broad)|
|3 stalks||green onions|
|1 tbsp||fennel seed (ground)|
|50 ml||fish sauce|
|vegetable oil for frying|
Sauvignon Blanc, New Zealand
Pair this dish with a New Zealand Sauvignon Blanc from the Marlborough region. Its grapefruit, lemongrass, and bell pepper aromas work with the dish’s cilantro and green onion.
Cut stewing beef and carrot into cubes. Mince garlic and ginger. Finely chop green onions, chili, and cilantro. Cut beef loin into very thin slices.
Briefly sear cubed beef in batches in some vegetable oil. Deglaze with beef stock. Add fennel seed and let simmer for approx. 25 - 30 min. Add rice noodles, carrot, garlic, ginger, chili, and fish sauce and simmer for approx. 5 – 8 min. or until the noodles are tender.