(2 lb) Beef shin bones
350 g Gravy beef
Thinly sliced fresh ginger
2.5 liters Water
2 tablespoons Fish sauce
400 g Thick fresh rice noodles
150 g Rump steak, thinly sliced
3 Scallions, finely chopped
1 medium Onion, very thinly sliced
or to taste
Herbs & Spices
1 Cinnamon stick
6 Coriander seeds
Chopped red chili, bean
sprouts, fresh purple basil leaves, chopped spring onion, thin lime
wedges, fresh coriander leaves.
Make the stock by add the bones, gravy
beef, salt, ginger and water in a large pot. Bring to the boil, reduce
the heat to low and simmer very gently for 3.5 hours without the cover.
Skim and discard any scum that forms on the surface. Add in the herbs & spices like peppercorns, cinnamon, cloves, coriander seeds and fish
sauce. Then cook for another 40 minutes. Remove the gravy beef and set it aside to cool.
Drain the stock, reserving all the liquid and discarding the bones
and spices; return the liquid to the pan. When the gravy beef is cool enough to handle, cut it against the
grain into very fine slices. Set aside. Close to serving time, plunge the noodles into a pan of boiling
water and cook them for about 10 seconds only, otherwise they will
soften and fall apart. Drain the noodles well and divide them among large individual soup
bowls. Arrange the toppings on a platter in the center of the table. Bring the beef stock to a rapid boil. Place some slices of the
cooked meat as well as a few slices of the raw steak into each bowl of
noodles. Ladle the boiling stock over the top, sprinkle over the spring
onion, and onion slices and serve. Each diner chooses their own toppings and can also add sauces such
as sweet chili sauce and hoisin sauce to their dish.