Ease of Preparation: Medium
Yield: 4 servings
Ingredients:
- 3 onions
- 1-inch (2.5 cm) piece of ginger
- 3 lbs (1.4 kg) beef bones
- 3 cloves
- 3 star anise
- 1 cinnamon stick
- ½ lb (225 g) beef brisket
- 3 garlic cloves
- 3 tablespoons (45 ml) fish sauce
- 1 tablespoon (15 ml) sugar
- 1 tablespoon (15 ml) salt
- 16 cups (4 L) water
- ½ lb (226 g) sirloin steak, sliced thin
- 1 lb (454 g) fresh rice noodles
To serve:
- Bean sprouts
- Mint
- Coriander
- Red chili
- Lime wedges
- Hoisin sauce
- Fish sauce
Method:
Heat a grill skillet to high. Add onions and ginger and char. Remove skillet from heat. Once cooled, peel, rinse, and chop onions and ginger.
Parboil beef bones to remove impurities.
Heat a skillet and toast cloves, star anise, and cinnamon stick. Remove from heat and put spices in a sachet.
Put beef bones, brisket, chopped onions and ginger, garlic, fish sauce, sugar, salt, and spice sachet into a pot. Pour water over top. Bring pot to a boil, and then let simmer. Cook for 2 hours.
Remove brisket and cut pieces up.
Continue cooking broth for another 1 hour. Strain broth.
Fry sirloin steak for a few minutes in a skillet, both sides.
Cook noodles in a pot of water for 20-30 seconds or until soft but chewy.
Divide noodles between bowls. Top with slices of brisket and sirloin. Ladle hot broth over top.
Serve with a plate of bean sprouts, mint, coriander, red chili, and lime wedges, with hoisin sauce and fish sauce as optional toppings.