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.
01Ingredients
- 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
Nutrition (per serving)687kcal
- Protein38.5g
- Carbs72g
- Fat21.5g
Fiber 4.2 gSodium 1840 mg
02Steps
- Toast coriander seeds, cumin seeds, and dried chilies in a dry pan over medium heat until fragrant
- Pound toasted spices, garlic, galangal, and lemongrass in a mortar to form a paste
- Heat oil in a large pot over medium-high heat
- Fry the spice paste and stir until fragrant and oil separates
- Add shrimp paste and stir-fry for one minute
- Pour in beef stock and pork stock, bring to a boil
- Add fish sauce, dark soy sauce, light soy sauce, and palm sugar
- Add star anise and simmer broth for 15 minutes to develop flavors
- In a separate pot, bring water to a boil and cook rice noodles according to package instructions until just tender
- Add sliced mushrooms to the broth and simmer for 3 minutes
- Drain cooked noodles and divide between two serving bowls
- Arrange sliced Wagyu beef on top of noodles in each bowl
- Ladle hot broth with mushrooms evenly over noodles and beef
- Season with white pepper powder
- Garnish with fried shallots, fresh Thai basil, fresh coriander, and fresh red chili slices
- Serve immediately with lime wedges on the side
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