METHOD

▪ Prepare stock. Of stock ingredients, put roasted onion and ginger, cinnamon and
star anise into a small cloth bag and tie it up. In a large pot, combine cloth bag,
beef bones and water. Bring to the boil, then simmer over low heat for 2 hours
15 minutes. Regularly remove scum from liquid surface to keep stock clear. When
ready, add in beef thigh and simmer for 45 minutes or until ligaments soften.
Then, drain beef thigh and thinly slice when cooled.

▪ Strain stock and discard solid ingredients. Return liquid to the boil, then add
seasoning ingredients. Leave soup to simmer.

▪ Put desired amounts of noodles and bean sprouts into a wire mesh strainer and
blanch in boiling water to heat up ingredients, then transfer to individual serving
bowls.

▪ On top of noodles in each bowl, arrange raw beef fillet slices and cooked beef
thigh slices, as well as add on chopped spring onions and onion slices. Ladle
boiling soup over and raw beef will cook in the meantime.

▪ Serve noodles with small saucers of preserved soy bean paste, chilli sauce and
lime quarters.

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