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1 kg      Shin beef bones

1/2 kg   Lean stewing beef

1 liter    Water

1           Onion, unpeeled and halved

3           Ginger, unpeeled and halved

1           Cinnamon stick

6           Peppercorns

6           Coriander seeds

4           Star anise

2           Carrots, unpeeled, cut into chunks

225 g     Thick steak in one piece

225 g     Rice noodles

455 g     Flat, thick dried noodles

2 tbsp    Nuoc Cham (fish sauce)

1            Brown onion, thinly sliced

3            Green onions (scallions), finely chopped

125 g     Beansprouts

50 g       Coriander (cilantro) leaves, torn into sprigs

50 g       Mint leaves, chopped

1            Red chili pepper, seeded and sliced into rings

2            Limes cut into wedges

Method :

• Pour the water into a large pot. Add the shin bones and beef. Bring to the boil and skim the surface. Turn heat to medium-low, partially cover and simmer for two hours. skimming often, before add in remaining broth ingredients. Simmer another 90 minutes and remove from heat. Leave to cool.
• Strain the broth through a fine sieve and discard bones, carrots, onion and spices. Skim fat from broth. Cut the beef finely across the grain to paper thinness. Reserve.
• Soak rice noodles in warm water about 20 minutes until soft, drain and reserve.
• Return broth pot to heat. Boil with Nuoc Cham then reduce heat to very low. Fill a separate big pot three-quarters full of water and boil, add noodles and rinsed bean sprouts.
• Continue cooking until noodles are tender but not mushy. Bean sprouts should retain some crispness.
• Serve boiling broth first then drain noodles into 6 bowls, top equally with beef, raw onion rings, chopped green onions (scallions), and thin raw steak slices, which will par-cook in the bowls.
• Garnish with coriander and mint leaves