Kuai tiao nam tok

What to get ready

• Hu tieu rice noodles 480 g
• Beef 520 g
• Pig's blood 200 g
• Cinnamon and star anise 12 g
• Bean sprouts 200 g
• Thai basil 40 g
• Fish sauce 60 ml
• Dried chillies 8

Method

1. 1 Simmer beef bones with cinnamon and star anise for 40 minutes, then strain to obtain a clear broth.
2. 2 Simmer the beef until tender, then remove and slice.
3. 3 Mix the pig's blood with water and slowly pour it into the pot, stirring constantly until the broth thickens and darkens.
4. 4 Add fish sauce and sugar, keeping the pot simmering gently to prevent the blood from clumping.
5. 5 Blanch the rice noodles and bean sprouts, arrange the beef slices, pour in the broth, and sprinkle with basil and roasted dried chili peppers.

With an appliance

• Pressure cooker 35 min

  Replace steps 1 and 2: simmer beef bones, beef shank, and cinnamon sticks under high pressure for 20 minutes, then release the pressure naturally for 12 minutes. Remove the meat, slice it, and strain the broth. The blood from step 3 should still be poured after opening the lid to ensure a smooth consistency when stirred.