Thai broth seved with spicy crusted pork fillet
- 40 mins excluding making of stock
- 330g pork fillet
- 20ml peanut oil
- 15ml five-spice powder
- 5ml salt
- 2 litres good-quality chicken stock
- 1 red chilli, seeded and sliced
- 20ml fresh ginger, sliced
- 10ml fish sauce
- 3 bunches bok choy
- 300g rice noodles
- 30ml fresh coriander, finely chopped
Place the meat on a working surface and rub well with the peanut oil.
Mix the spice and salt together and coat the meat with it. Set aside.
For the broth, put the stock in a large pot and bring to the boil. Add the chilli, ginger and fish sauce. Cook for about 5 minutes, add the bok choy and cook for a further 10 minutes. Adjust the seasoning.
Place the noodles in a large pot then pour hot water over and leave to soften, about 15 minutes.
Heat a non-stick frying pan and seal the meat on all sides. Remove and slice thickly.
To serve, place the broth into soup bowls, add 2 fillet slices and some noodles, and sprinkle with the coriander.