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3
liters
2
kg
500 g
1/2 teaspoon
5
cm
3
3
3
2
1/2 teaspoon
600 g
100 g
200 g
Garnishing
1
2-3
3
sprigs
4
3
tablespoons
2
tablespoons
2
5
sprigs
4
50 g
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Water
Beef marrow
Beef brisket
Salt
Ginger knob, grilled until skin is burnt
Large onions, grilled until skin is burnt
Shallots, grilled until skin is burnt
Star anise
Cinnamon sticks, each about 5 cm
Ground white pepper
Fresh flat rice noodles, blanched
Bean sprouts, blanched
Sirloin or flank steak, thinly sliced and refrigerated
Onion, peeled and sliced
Spring onions (scallions), finely sliced
Coriander (cilantro) leaves, finely sliced
Red chilies, chopped
Hoisin sauce
Chili sauce
Limes, cut into wedges
Thai basil leaves
Thai parsley leaves, chopped
Bean sprouts
Mixed fish sauce
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Method :
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Bring water to the boil in a large pot.
-
Add beef marrow and brisket.
-
As stock boils, periodically reduce heat
to medium and skim off any scum from surface.
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Add a pinch of salt, grilled, ginger,
onions and shallots, star anise and cinnamon.
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Boil for 30 minutes more then remove
brisket and slice.
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Leave stock to simmer for another 3 hours.
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Remove and discard beef marrow.
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Add salt and pepper to taste.
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Divide rice vermicelli and bean sprouts
equally into 6 serving bowls. Top with raw sirloin or flank beef.
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Pour stock over and sprinkle with pepper.
Top with some garnishing ingredients and serve the rest on the side.
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