King prawn and udon in fragrant broth

Name: King prawn and udon in fragrant broth
Cook time: 2 h 30 min
Yield: 6
Cuisine: 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

Neil Perry

November 16, 2016

Time:2 hours +Serves:6

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.

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

For the broth

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

Method

For the broth, put brisket in a large pot with 5 litres of water and bring to boil. Boil vigorously for 10 minutes, skimming off scum and fat. Pour away the water and wash brisket, removing stuck-on protein and muck. Wash pot and put brisket back in. Pour over chicken stock. Simmer gently for 30 minutes, skimming constantly.
Add peanut oil to a hot wok over a high heat and fry garlic, ginger and shallots until golden. Remove and drain. Add to brisket stock after the first 30 minutes. Simmer stock for another hour.
Place cinnamon, star anise and coriander seeds in a dry pan and roast in oven until fragrant. Tip these on top of the stock and simmer a further 1 1/2 hours. The stock should be clear and full flavoured. Remove from stove and pass through a fine strainer, then a piece of muslin.
Thinly slice half the brisket lengthways and keep moist with a little of the broth until needed. (You can use the remaining brisket for sandwiches or other recipes.)
Salt the sliced white onion for 30 minutes. Rinse, dry and marinate onions in lemon juice. Boil the noodles as per directions and drain.
Divide onions, spring onions and coriander leaves between 6 bowls. Place the noodles, brisket and prawns on top. Place 1 tsp palm sugar and 1 tbsp fish sauce in each bowl. Pour over the hot broth and add a pinch of white pepper.
Place fresh herbs, bean sprouts, limes and chilli sauce on a central serving platter for diners to help themselves.