photo by Jonathan_Creek
- Ready In:
- 6hrs 30mins
- any of a combination beef bone, oxtail, beef shin
- 1 tablespoon coriander seed
- 1 tablespoon fennel seed
- 1 teaspoon whole black peppercorn
- 6 cloves
- 3 star anise
- 4 dries birds eye chilies (optional)
- 3 black cardamom pods
- 1 cinnamon stick
- 4 -5 lemongrass, stalks
- 3 inches piece ginger, sliced
- 1 large onion, quartered
- 1 tablespoon brown sugar or 1 tablespoon rock sugar
- 2 tablespoons fish sauce
- cooked rice noodles
- toasted sesame oil
- bean sprouts
- raw sirloin steak
- sliced spring onion
- sliced fresh red chili
- fresh coriander
- of fresh mint
- fresh Thai basil (optional)
- light soy sauce
- fish sauce
- lime wedge
- Place beef and/or bones in a large stock pot and cover with cold water. Cover and bring to the boil. Boil rapidly for 5 mins and then remove bones and rinse them in a colander. Pour away water and clean stock pot thoroughly. (This steps removes impurities and ensures a clear soup).
- Place meat/bones back into stock pot and cover with water. Place on a medium heat.
- Toast all of the dried spices in a dry frying pan until fragrant (2-3 mins) and then lightly crush in a pestle and morter. Wrap in muslin, secure and place into stock pot.
- Add sliced ginger and bruise lemongrass stalks before adding to stock pot.
- Blacken onions under a hot grill and then add.
- Bring to boil, turn down to barely simmering and simmer uncovered for at least 5 hours.
- Strain and reserve the cooking liquid. Can retain any oxtail or shin meat for the soup and discard the remainder of the stock pot ingredients.
- Strain the liquid through a muslin cloth into a large sauce pan. Add sugar, 2 tblsp fish sauce and salt to taste.
- To assemble: add cooked noodles, beansprouts and finely sliced raw steak to a deep noodle bowl. Pour over boiling hot stock (this will just cook the steak).
- Add the sliced chilli, spring onion and fresh herbs. Add fish sauce, soy sauce, sesame oil and freshly squeezed lime juice to taste.
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