Directions

To Prep

1. In a large bowl, combine all the marinade ingredients (ginger, galangal, garlic, palm sugar, five spice powder and fish sauce) and mix until sugar is dissolved.
2. Place meat into bowl and coat with spice mixture. Set aside to marinate for 25 mins.

To Cook

1. Using a large saucepan, heat vegetable oil on a high heat. Add in garlic, shallot and lemongrass and stir for 3 mins until the shallot becomes translucent.
2. Place the beef in the pot and brown on each side. Reduce heat to medium, add tomato paste and cook for 4-5 mins.
3. Add to the pot the star anise, chilli powder, paprika, white pepper, water and coconut water. Simmer for 60 mins, stirring occasionally.
4. Once the hour is up, add in the chiu chow oil, soy and carrots. Continue cooking for another 35-40 mins.
5. Prepare the egg noodles according to the packet instructions, then divide between 4 bowls.

To Serve

1. Remove the star anise from the soup then carefully ladle mixture over the noodles, ensuring there is a generous amount of beef and carrots.
2. Top the soup with Thai basil, coriander, sliced shallot and lime.
3. Enjoy!