INGREDIENTS:

- 600g beef bones

- 2 tablespoons fish sauce

- 4 star anise

- 1 cinnamon quill

- 2 teaspoons salt (this is less than the traditional method but still tastes great! You can always add more at the end. Better too little than too much)

- 3 baby onions

- 3 cloves

- 3cm ginger, peeled

- 1tsp sugar

- 4L water

- 300g sirloin or porterhouse steak, very thinly sliced

- 300g flat rice noodles

- 1 packet bean shoots

- 1 bunch fresh coriander

- 1 bunch thai basil

- 2 red chillies, thinly sliced

METHOD:

1. First roast the bones in the oven for an hour at 180 degrees celsius.

2. Place a large stock pot over medium heat and add the cooked bones, onions, fish sauce, star anise, cinnamon, salt, cloves and ginger and stir for a few minutes or until fragrant. Add the water and bring to a boil. Turn the heat down to low and simmer uncovered for 6 hours. Remove from heat and pour through a fine sieve. 

3. Cook the noodles according to packet instructions

4. Place 1 cup of cooked noodles and 100g beef strips in a serving bowl. Pour enough hot stock in the bowl to cover the noodles and beef. Let the bowl stand for 5 minutes or until the beef is cooked to your liking.

5. Top with the fresh herbs, chilli and bean shoots.

YUM!!