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.
- 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
- bean sprouts
- red chilli
- lime wedges
- hoisin sauce
- fish sauce
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.
- 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 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.
- 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 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.