Recipe

Instructions

1. Heat a heavy based skillet over high heat (no oil) until smoking. Place onion and ginger in pan cut side down. Cook for a few minutes until charred, then turn. Remove and set aside.
2. Toast spices (star anise, cinnamon, cardamom, cloves, coriander seeds) lightly in a dry skillet over medium high heat for 3 minutes.
3. Rinse bones and brisket then cover with water in large stock pot. Boil for 5 minutes, then drain. Rinse each bone and brisket under tap water.
4. Wipe pot clean, bring 3.5 litres water to boil. Add bones, brisket, charred onion, ginger, toasted spices, sugar and salt - water should just barely cover everything.
5. Cover with lid, simmer 3 hours. Remove brisket (should be fall-apart tender), cool then refrigerate for later.
6. Simmer remaining soup UNCOVERED for 40 minutes.
7. Strain broth into another pot, discard bones and spices. Should be about 2.5 litres. If more, reduce.
8. Add fish sauce, adjust salt and sugar if needed. Broth should be beefy, fragrant with spices, savoury and barely sweet.
9. Prepare rice noodles per packet instructions just prior to serving.
10. Place noodles in bowl. Top with raw beef slices and brisket.
11. Ladle over about 400ml hot broth - this will cook the beef to medium rare.
12. Serve with optional toppings: bean sprouts, Thai basil, cilantro, lime wedges, sliced red chili, hoisin sauce, and sriracha.