This traditional broth is full of Asian flavours and colours.
- Combine the beef bones, water, onion, star anise, cinnamon, ginger, cloves and cardamom in a large saucepan and bring to the boil over high heat. Reduce heat to low and simmer, skimming the surface with a slotted spoon occasionally to remove any scum that rises to the surface, for 2 hours or until reduced by half. Set aside for 10 minutes to cool slightly. Strain the beef stock through a fine sieve into a clean saucepan. Discard solids.
- Place the noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Stir with a fork to separate. Drain.
- Place the stock over high heat and cook for 5 minutes or until hot. Add the lime juice and fish sauce. Add the beef fillet steak and half the green shallot and stir until just combined.
- Divide the noodles among serving bowls. Ladle over the hot stock mixture. Top with the bean sprouts, chilli, coriander, mint and remaining green shallot to serve.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set