Directions
- 1Toast spices lightly for 3 minutes.
- 2Half onion and ginger and cook on pan till charred on both sides.
- 3Rinse bones & brisket then cover with water in large stock pot. Boil for 5 minutes, then drain. Rinse each bone and brisket under tap water.
- 4Wipe pot clean, bring 3.5 litres water to boil. Add bones, aromatics, sugar and salt - water should just barely cover everything. Cover with lid, simmer for at least 3 hours.
- 5Remove brisket, cool then refrigerate for later. Strain broth into another pot, discard bones and spices.
- 6Assemble bowl with rice noodles, sliced tenderloin, brisket, toppings and lime wedge.
- 7Serve with hoi sin and sriracha sauce.
Ingredients
- 2 onions
- 150 g ginger
- 10 star anise
- 4 cinnamon sticks
- 4 cardamon pods
- 1.5 tspn coriander seeds
- 1 beef bone brisket
- 3.5 litres water
- 2 tbsp white sugar
- 1 tbsp salt
- 3 tbsp fish sauce
- 1 rice sticks
- 1 beef tenderloin
- 1 beansprouts
- 1 Thai Basil
- 1 corriander
- 1 lime wedge
Equipment
large stock potpanstrainerknifechopsticks
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