Directions

To Make

1. Preheat oven to 200°C.
2. Wash and pat dry the beef and pork bones. Lay them on a tray and roast in the pre-heated oven for 1 hour.
3. Next, place all ingredients for the soup base (except for spring onions) into a spice bag.
4. Fill a pressure cooker with water and add in roasted bones, spice bag and spring onions. Pressure cook for 1 hour. If you do not have a pressure cooker, you will need to boil for 2-3 hours to bring out the flavours.
5. In a separate pot, fill it with water and let it boil. Place beef shanks in and bring everything to boil for 10-12 mins to remove all the scum and impurities.
6. Once the beef shanks have been boiled, place them into the pressure cooker with the other ingredients and pressure cook for 30 mins.
7. Once completed, remove and discard all the bones and spices. Set beef shanks aside to cool before slicing into thin slices.
8. Add the sliced radish into the soup and let it boil for 5-8 mins. Season the soup with salt to taste.

To Make Hot Chilli Oil

1. Heat up the cooking oil in a small saucepan together with the spices under low fire for 15-18 mins. Strain oil into a deep bowl. Next, pour in the crushed chillies and stir in the salt and sugar. Set aside.
2. In a deep pot, boil enough water and cook noodles, portion by portion, following the instructions on the packaging.

To Serve

1. Assemble the cooked noodles, sliced beef and radish before scooping enough soup to cover.
2. Garnish with chopped cilantro, spring onions and chilli oil.