Niveau
La plupart de nos recettes sont simples, mais certaines sont un peu plus complexes : elles sont alors notées comme niveau « moyen » ou « difficile » et vous demanderont un peu plus de temps.
Temps de préparation
Ceci représente le temps de travail nécessaire pour préparer ce plat.
Temps total
Il s'agit du temps requis pour préparer ce plat du début à la fin : marinade, cuisson, refroidissement, etc.
Nombre de portions
Cela vous montre le nombre de portions compris dans cette recette.
Ingrédients
Stock
- 400 g oxtail pieces (5-6 cm - see Tips)
- 450 - 550 g pork rashers, rind removed and meat cut into halves
- 4 stalks fresh lemongrass, white part only, bruised and cut into halves; green part reserved for later use
- 1 brown onion (approx. 120 g), cut into halves
- 2 tsp shrimp paste (see Tips)
- 1 tbsp salt
- 900 - 1000 g water, plus extra as needed (approx. 300-400 g)
Soup
- 100 g fresh bean sprouts, to serve
- 100 - 150 g purple cabbage, cut into thin slices, to serve
- 2 spring onions/shallots, cut into thin slices on the diagonal, to serve
- 8 sprigs fresh coriander, leaves only, to serve
- 6 sprigs fresh Thai basil, leaves only, to serve
- 1 fresh long red chilli, trimmed, deseeded if preferred and cut into thin slices, to serve
- 1 white onion (approx. 150 g), cut into thin slices
- water and boiling water, for soaking, plus extra as required to top up stock
- 200 g flat rice stick noodles
- 30 g oil
- 2 tsp annatto seeds (see Tips)
- 70 g eschalot
- 3 garlic cloves
- 3 tsp dried chilli flakes
- 2 tbsp fish sauce
- 1 tbsp palm sugar (2 cm cube)
- Infos nut.
- par 1 portion
- Calories
- 2890.6 kJ / 688.3 kcal
- Protides
- 29.7 g
- Glucides
- 17.7 g
- Lipides
- 56 g
- Graisses saturées
- 20.6 g
- Fibre
- 4.4 g
- Sodium
- 2524.5 mg
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