4 large tomatoes, cores removed
4 garlic cloves, smashed
6 makrut (kaffir) lime leaves
1 onion, cut into halves
2 tablespoons grated fresh ginger
2 tablespoons fish sauce
3 tablespoons rice wine vinegar
2-3 cups coriander leaves and stalks, roughly chopped
1 cup sunflower oil or other neutral oil
100g baking soda (you will only need 10g for the noodle dough but it’s good to have extra for future noodle making, to save repeating the alkaline process below – it will keep for months)
300g flour
6g salt
135ml water


2.Place a large cast-iron pan over a high heat – you’ll know it’s hot enough when a splash of water into the pan sizzles away immediately.
3.Add the tomatoes and char, repositioning occasionally so each side gets a touch of black, for 7-10 minutes.
4.Remove from heat and leave tomatoes to cool before peeling.
5.Bring 2 litres of water to the boil in a large pot.
6.Add the tomatoes, garlic cloves, lime leaves, onion and ginger and simmer for 1-2 hours.
7.Strain the broth into another pot and stir in the fish sauce and rice wine vinegar.
8.Cover and leave to cool until ready to serve.
9.Put the coriander and oil into a blender and whizz for 5 minutes.
10.Pour into a muslin-lined sieve and let the green oil strain through for 15 minutes or until all the oil is out and you are left with mainly whizzed-up herbs.
11.Throw these in your omelette tomorrow morning.
13.Preheat the oven to 130°C.
14.Spread the baking soda onto an oven tray lined with baking paper.
15.Bake for 1 hour.
16.This process changes the chemical makeup of the baking soda, turning it into an alkaline salt, making for a springy noodle which won’t soften in the hot broth.
17.In a mixing bowl, combine 10g of the baked baking soda with the flour and salt.
18.Slowly pour in the water while stirring to create a dry, flaky mixture.
19.Tip out onto a bench and knead until it is a smooth and cohesive ball.
20.This may take a while but stick with it!
21.Cover with a slightly damp tea towel and let it rest for at least 30 minutes.
22.Once rested, use a rolling pin to flatten the dough to 1cm thickness before passing it through a pasta roller until it is approximately 3mm thick.
23.Sprinkle the dough lightly with flour before using a sharp knife to cut into thin noodles.
24.Store in an airtight container until ready to use.
25.Cook the noodles in boiling water for 40 seconds then drain and divide between four bowls.
26.Pour the cooled tomato broth over the noodles and drizzle with 1 tablespoon of the coriander oil.

Recipes, food styling & photography Jane Lyons & Will Bowman

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