This is one of my favourite Vietnamese dishes, and I decided that I had to make it, I used a recipe and edited it to my liking. This is a very tedious dish that can take hours, but the results are completely worth it! It is a heart-warming Vietnamese soup that will sooth your soul. Enjoy!
2kg beef bones
2 large pots for boiling water
2 large onions – skin on
1-2 large pieces of ginger –split in half
1 tsp. cloves
4 cardamom pods
2 4 inch cinnamon sticks
Handful star anise
50mls fish sauce (2/3 cup)
3-4 tbsp palm sugar
2 tsp salt
300-500g sirloin steak (or adjust per servings)
Rice vermicelli noodles
Thinly sliced red onion soaked in water
Bring to a boil two large pots full of water.
Once one pot is boiling, put the bones in and boil for 10-15 minutes to par boil or clean them.
While the bones are boiling split the onions in half along with the ginger (very rough) Put them under the grill in the oven until they get a nice char.
Once your bones have boiled for 10-15 minutes drain the water and rinse them off.
To continue to cook:
Add the rinsed bones to the second boiling pot of water (you can skip this two pot part but it’s better to have a pot of water ready boiling once the bones are clean)
Add the charred onions, and ginger.
Add the rest of the spices, cinnamon, cloves, star anise, fish sauce, cardamom pods. (save salt for last).
Simmer at a low heat for 8-10 hrs. (Overnight works best, but I would wake up and add more water and check on it if needed)
Strain the mixture into the second pot over a cheese cloth. Until you have a nice clear broth.
Bring the broth back to a boil and immediately pour over thinly sliced steak pieces, cover with cooked rice noodle and garnish with desired garnishes.