Tang's Bangkok Boat Noodles with Australian Wagyu and Mixed Mushrooms 唐記曼谷船麵配澳州和牛及雜菌

A Bangkok-style boat noodle dish featuring premium Australian wagyu beef and a medley of mushrooms in a complex, deeply flavored broth infused with Thai spices, fermented seafood, and aromatic herbs. The thin rice noodles absorb the rich, slightly sweet and savory broth while maintaining their delicate texture.

Nutrition (per serving)

Ingredients

• 300g Australian Wagyu beef (brisket or ribeye), thinly sliced
• 200g Mixed mushrooms (shiitake, oyster, straw), sliced
• 300g Rice noodles (dried, thin)
• 1000ml Beef stock
• 200ml Pork or chicken stock
• 2tbsp Fish sauce
• 1.5tbsp Shrimp paste
• 1tbsp Dark soy sauce
• 0.5tbsp Light soy sauce
• 1tsp Palm sugar
• 8 cloves Garlic, minced
• 3 cm piece Galangal, sliced
• 3 stalks Lemongrass, bruised
• 3 whole Dried chilies
• 2 whole Star anise
• 1tsp Coriander seeds
• 0.5tsp Cumin seeds
• 2tbsp Oil
• 20g Thai basil, fresh
• 15g Fresh coriander
• 30g Fried shallots
• 2 whole Lime, cut into wedges
• 2 whole Red chilies, sliced
• 1 pinch White pepper powder

Steps

1. Toast coriander seeds, cumin seeds, and dried chilies in a dry pan over medium heat until fragrant
2. Pound toasted spices, garlic, galangal, and lemongrass in a mortar to form a paste
3. Heat oil in a large pot over medium-high heat
4. Fry the spice paste and stir until fragrant and oil separates
5. Add shrimp paste and stir-fry for one minute
6. Pour in beef stock and pork stock, bring to a boil
7. Add fish sauce, dark soy sauce, light soy sauce, and palm sugar
8. Add star anise and simmer broth for 15 minutes to develop flavors
9. In a separate pot, bring water to a boil and cook rice noodles according to package instructions until just tender
10. Add sliced mushrooms to the broth and simmer for 3 minutes
11. Drain cooked noodles and divide between two serving bowls
12. Arrange sliced Wagyu beef on top of noodles in each bowl
13. Ladle hot broth with mushrooms evenly over noodles and beef
14. Season with white pepper powder
15. Garnish with fried shallots, fresh Thai basil, fresh coriander, and fresh red chili slices
16. Serve immediately with lime wedges on the side

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