Directions
To make
- Cut beef brisket into large chunks or cubes and soak in clean water for 1 hour.
Change water after the first 30 mins. - 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.

- Use a very fine mesh filter and remove as much of the scum from the beef.

- Cover and let it simmer for 20 mins. Remove beef pieces and set aside.
- Strain the beef stock and set aside.
- Clean the pot and add 2 tbsp of cooking oil. Sauté all the spices ingredients for 2 mins.

- Toss in the spring onions and garlic cloves and cook for 30 secs.

- Add in the beef pieces, the beef stock and water covering the beef.

- Add in the seasoning ingredients and stir to mix.

- Bring it to a boil and lower the heat. Cover and simmer for 2 hours.
- Cook rice noodles following package instructions and divide into bowls.
- Pick beef pieces onto noodles and strain broth with a strainer.
- Serve hot with chopped spring onions and cilantro.





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