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1
Aromatics
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2
Heat a heavy based skillet over high heat (no oil) until smoking.
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3
Place onion and ginger in pan cut side down. Cook for a few minutes until it's charred, then turn. Remove and set aside.
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4
Toast Spices lightly in a dry skillet over medium high heat for 3 minutes.
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5
Remove impurities:
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6
Rinse bones & brisket then cover with water in large stock pot.
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7
Boil for 5 minutes, then drain.
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8
Rinse each bone and brisket under tap water.
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9
Broth:
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10
Wipe pot clean, bring 3.5 litres / 3.75 quarts water to boil.
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11
Add bones and brisket, onion, ginger, Spices
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12
Add onion, ginger, Spices, sugar and salt - water should just barely cover everything.
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13
Cover with lid, simmer 3 hours.
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14
Remove brisket (should be fall-apart tender), cool then refrigerate for later.
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15
Simmer remaining soup UNCOVERED for 40 minutes.
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16
Strain broth into another pot, discard bones and spices. Should be about 2.5 litres / 2.65 quarts (10 cups), if loads more, reduce.
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17
Add fish sauce, adjust salt and sugar if needed. Broth should be beefy, fragrant with spices, savoury and barely sweet.
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18
Assemble:
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19
Prepare rice noodles per packet, just prior to serving.
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20
Place noodles in bowl. Top with raw beef and brisket.
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21
Ladle over about 400 / 14 oz hot broth - will cook beef to medium rare.
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22
Serve with Toppings on the side!
