THAI-CHOICE

• Thai-Choice Rice Noodles or Rice Vermicelli  240 g
  
• Thinly Sliced Beef     250 g
  
• Bean Sprouts              200 g                             
• Chicken Carcass        1
  
• Sliced Daikon or Carrot   300 g   
  
• Chinese Celery                5 g
  
• Thai-Choice Dark Soy Sauce  1/2 Tbsp           
  
• Thai-Choice Light Soy Sauce 1 Tbsp           
  
• Sugar  1 Tbsp
  
• Salt     1 Tbsp
• Cinnamon Stick  1 g (4 g)
  
• Beef Bouillon      1 g   
• Thai-Choice Dried Star Anise  4 pieces (2 g)
• Thai-Choice Dried Sliced Galangal      10 g
  
• White Pepper                     To taste
  
  

Soup Stock

1. Fill a pot with 2 litres of water and bring to the boil.
2. Put all ingredients into the pot except noodles, bean sprouts and beef, and return to the boil.
   
3. Reduce heat and simmer for 30 minutes.

1. Soak noodles/vermicelli in warm water for 5-7 minutes in a suitable container.
2. Fill a large pot with water and bring to the boil.  Put noodles/vermicelli, beef and bean sprouts into the boiling water for 1-2 minutes until noodles are soft. 
3. Take out, put into a bowl and cover with soup stock.