Ingredients
For the Stock
1x 5cm pieces of ginger-cut in half (I cut it vertically into 3 strips for maximum flavour)
2x cloves of garlic-roughly chopped
2x cinnamon quills-lightly crushed
For the Bowl
800g Beef Fillet-thinly sliced (as thin as possible)
Directions
For the Broth
1Place beef stock, water, star anise, cinnamon quills, brown onion slices, fish sauce, caster sugar and ginger into the Slow Cooker.
2Cook on low for 8-10 hours (as long as possible)
3Cook rice noodles seperatly as per packet instructions
For the Bowl
1Divide up cooked noodles into bowls
2Top with thinly sliced raw beef
3Add fresh herbs, red onion and bean shoots
4Ladle hot stock over noodles and meat (very important that the stock is hot as it needs to cook the meat)
5Add chilli and add a squeeze of lime and lemon juice to your bowl (to taste)
6Enjoy 😀
7This is a very hearty recipe that I found on Taste.Com and have adapted for my slow cooker.
8I used a large 6L cooker as I doubled the recipe.
Submitted by Sharni Krygger
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