Broth
1 kg Shin beef bones
340 g Lean stewing beef
5 1/4 pints Water
1 Onion, unpeeled and halved
3 Ginger, unpeeled and halved
1 Cinnamon stick
6 Peppercorns
6 Coriander seeds
4 Star anise
2 Carrots, unpeeled, cut into chunks
Additions
225 g Thick steak in one piece
225 g Rice noodles
455 g Flat, thick dried noodles
2 tablespoon Nuoc Cham (fish sauce)
1 Brown onion, thinly sliced
3 Green onions (scallions), finely chopped
125 g Beansprouts
50 g Coriander (cilantro) leaves, torn into sprigs
50 g Mint leaves, chopped
1 Red chili pepper, seeded and sliced into rings
2 Limes cut into wedges
Method :
- Pour the water into a large pot. Add the shin bones and beef. Bring to the boil and skim the surface. Turn heat to medium-low, partially cover and simmer for two hours. skimming often, before add in remaining broth ingredients. Simmer another 90 minutes and remove from heat. Leave to cool.
- Strain the broth through a fine sieve and discard bones, carrots, onion and spices. Skim fat from broth. Cut the beef finely across the grain to paper thinness. Reserve.
- Soak
rice noodles in warm water about 20 minutes until soft, drain and reserve.
- Return broth pot to heat. Boil with Nuoc Cham then reduce heat to very low. Fill a separate big pot three-quarters full of water and boil, add noodles and rinsed bean sprouts.
- Continue cooking until noodles are tender but not mushy. Bean sprouts should retain some crispness.
- Serve boiling broth first then drain noodles into 6 bowls, top equally with beef, raw onion rings, chopped green onions (scallions), and thin raw steak slices, which will par-cook in the bowls.
- Garnish with coriander and mint leaves.
The beef will be easiest to slice if semi-frozen from the freezer. Diners help themselves to chili rings and lime wedges. This recipe can also be adapted for chicken which takes less time to cook.
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