Directions

To make

1. Cut the beef brisket into large chunks and soak in cold water for 1 hour, changing water after the first 30 minutes.
2. Transfer the beef to a large pot and add enough water to completely cover it, along with 2 slices of ginger. Bring to a boil over high heat.
3. As the water boils, skim off any scum and impurities from the surface using a fine mesh skimmer or sieve.
4. Reduce the heat, cover and simmer for 20 minutes. Remove the beef and set aside. Strain the beef stock and reserve.
5. Heat 2 tbsp of cooking oil over medium heat. Sauté all the spices ingredients for 2 minutes.
6. Add the spring onions and garlic, and cook for a further 30 seconds.
7. Return the beef to the pot. Pour in the reserved beef stock and enough water to just cover the beef.
8. Add the seasoning ingredients and stir well to combine. Bring to a boil, then reduce the heat to low. Cover and simmer for 2 hours, or until the beef is tender.
9. Cook the rice noodles according to the packet instructions and divide them between serving bowls.
10. Strain the broth, then top each bowl with the beef and ladle over the hot broth. Garnish with chopped spring onions and coriander, then serve hot.