Directions

To Make the Stock

1. Soak the beef bones in cold water for 2 hours, changing the water after first hour to help remove impurities.
2. Transfer the bones to a large pot, cover with water and bring to a boil. Skim off any scum and impurities using a fine mesh skimmer. Remove the beef bones and set aside.
3. Place the beef shanks or gravy beef into the same pot and simmer for 2-3 minutes to remove impurities. Remove and set aside.
4. Place the beef bones, ginger, spring onions, and spice bag into a stock pot. Add enough water to fully cover the ingredients and stir in the cooking wine. Bring it to a boil and lower the heat to medium low. Let it simmer for 45 minutes to 1 hour.
5. Add the beef shanks or gravy beef to the pot and continue simmering for another hour.
6. Remove the beef and set aside to cool. Chill in the fridge for 2 hours before slicing thinly for easier, cleaner cut.
7. Season the stock with salt, white pepper, chicken powder, and sugar.

To Assemble

1. Soak the sweet potato noodles in warm water for 30 minutes. Then cook the noodles in the beef stock until translucent and tender, then divide between serving bowls.
2. Blanch the tofu skin in the stock for 2 minutes, and place into the bowls.
3. Briefly blanch the thinly sliced beef in the hot stock for about 30 seconds until heated through.
4. Arrange the sliced beef over the noodles and tofu skin. Ladle the hot beef stock into the bowls.
5. Garnish with chopped spring onions and coriander. Drizzle over the chilli oil and serve hot.