Method
1. Add lemongrass stalk, garlic clove, kaffir lime leaves, ginger, fresh chili and extra virgin olive oil to the TM bowl
2. Blend with MC on - 20 sec, speed 8
3. Sauté with MC off - 5 min, Varoma, speed 1
4. Season the meat with salt and pepper and set aside
5. Add water, coconut sugar, fish sauce, tamari, cinnamon stick and star anise pod to the Thermomix bowl
6. Cook - 5 min, 100°C, speed 1
7. Place the meat into your slow cooker, or a Dutch oven with a lid
8. Pour cooked sauce over the top
9. Cover and cook for 3-4 hours in a slow cooker, or 2 hours in a Dutch oven on a low to medium heat
10. Add eschalots and carrots and cook a further hour
11. Prepare rice noodles according to package directions (unless you have pre-made your own)
12. Divide noodles between serving bowls
13. Serve lots of the beef on top of the noodles
14. Garnish with spring onions and a lime wedge per serving