Heating Instructions: Transfer the beef and master stock to a small saucepan. Bring slowly to a simmer with the lid on. Once the broth is at simmering point, turn off the heat and leave to stand for 5 min for the ingredients to heat through. Bring a small pot of water to the boil, cook the greens for 1 min, strain and serve. To plate up, dress the salad and enjoy.
Ingredients : Beef shoulder. Master stock: beef, spring onions, soy sauce, mirin or Shaoxing rice wine, ginger, garlic, ground cinnamon, star anise, mandarins. Thai salad: sweet potato noodles, bean sprouts, cucumbers, papayas, mint, basil, red chillies, mixed vegetables, bok choy, lime juice, fish sauce, shallot, coconut palm sugar, coriander, green chilli peppers, ginger, garlic, unsalted peanuts, fried shallots