Directions

To make

1. Cut beef brisket into large chunks or cubes and soak in clean water for 1 hour. Change water after the first 30 mins.
2. Transfer beef into a medium pot filled with water enough to cover beef and 2 slices of ginger. Bring it to a boil. All the scum and impurities will float up to the surface.
3. Use a very fine mesh filter and remove as much of the scum from the beef.
4. Cover and let it simmer for 20 mins. Remove beef pieces and set aside.
5. Strain the beef stock and set aside.
6. Clean the pot and add 2 tbsp of cooking oil. Sauté all the spices ingredients for 2 mins.
7. Toss in the spring onions and garlic cloves and cook for 30 secs.
8. Add in the beef pieces, the beef stock and water covering the beef.
9. Add in the seasoning ingredients and stir to mix.
10. Bring it to a boil and lower the heat. Cover and simmer for 2 hours.
11. Cook rice noodles following package instructions and divide into bowls.
12. Pick beef pieces onto noodles and strain broth with a strainer.
13. Serve hot with chopped spring onions and cilantro.