You'll need to begin this recipe a day ahead.
- 3 kg fresh rice noodle rolls (see note)
- To serve: coriander, bean sprouts and thinly sliced spring onions, red chilli and shallots
- 3 kg beef ribs
- 250 ml light soy sauce, plus extra to serve (1 cup)
- 130 gm piece of ginger, thickly sliced, plus 30gm extra, cut into julienne
- 85 gm galangal, thinly sliced
- 85 gm tamarind
- 50 gm light palm sugar, shaved
- 6 garlic cloves, bruised
- 4 small dried red chillies, split
- 2 lemongrass stalks, thickly sliced
- ½ tsp coarsely ground white pepper
- 1For fragrant broth, preheat oven to 200C. Place ribs in a roasting pan and roast, draining rendered fat occasionally, until ribs are deep golden (2 hours). Drain fat, transfer ribs to a stockpot over high heat, add remaining ingredients (except julienne ginger) and 4½ litres water, bring to the boil, then reduce heat to low and simmer until well-flavoured (2-3 hours). Refrigerate for flavours to develop (overnight). Skim fat from broth, strain through a fine sieve into a large saucepan, bring to the boil over medium-high heat, add julienne ginger and keep warm.
- 2Meanwhile, steam rice noodle rolls in a bamboo steamer lined with baking paper over simmering water in batches until warmed through (2-4 minutes). Divide noodle rolls among bowls, spoon broth over, top with coriander, bean sprouts, spring onions, chilli and shallots and serve.
Note Fresh rice noodle rolls are available from Asian grocers; they can be bought up to two days before you use them, but don't refrigerate them as this will ruin their texture.
Drink Suggestion: Nutty amontillado Sherry. Drink suggestion by Max Allen