It will take a few hours of simmering for the beef broth cook to reach its full flavour level, but you’ll be rewarded with a deeply fragrant, deeply satisfying bowl of noodles.

Serves
4

Preparation

30min

Cooking

3hr
30min

Skill level

Ace
By
Average: 5 (1 vote)
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Ingredients

  • 3 onions
  • 2.5 cm piece of ginger
  • 1.5 kg beef bones
  • 3 cloves
  • 3 star anise
  • 1 cinnamon stick
  • 250 g beef brisket
  • 3 garlic cloves
  • 2 ½ tbsp (50 ml) fish sauce
  • 1 tbsp sugar
  • 1 tbsp salt
  • 4 L water
  • 250 g sirloin steak, thinly sliced
  • 500 g fresh rice noodles

 

To serve

  • bean sprouts
  • mint
  • coriander
  • red chilli
  • lime wedges
  • hoisin sauce
  • fish sauce

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

  1. 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.
  2.  

  3. Parboil beef bones to remove impurities.
  4.  

  5. Heat a pan and toast cloves, star anise, and cinnamon stick. Remove from heat and put spices in a sachet. Place 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.
  6.  

  7. Remove brisket and cut pieces up.
  8.  

  9. Continue cooking broth for another 1 hour. Strain broth.
  10.  

  11. Fry sirloin steak for a few minutes in a skillet, both sides.
  12.  

  13. Cook noodles in a pot of water for 20-30 seconds or until soft but chewy.
  14.  

  15. Divide noodles between bowls. Top with slices of brisket and sirloin and ladle hot broth over top. Serve with a plate of bean sprouts, mint, coriander, red chilli, and lime wedges, with hoisin sauce and fish sauce as optional toppings.