INGREDIENTS (Serves 5-7)
Clean the beef bones. Cleaning the bones will rid of all the impurities and ensure a clear broth. To clean the bones, bring a large pot of water with 1 tablespoon salt to a rolling boil. Add beef bones (except shank with bone marrow) and boil for 2-3 minutes. For shanks with bone marrow, quickly dunk them in the boiling salted water. This way the shanks are cleaned but the marrow do not melt away. Remove the bones and give them a quick scrub and rinse.
In another large pot, add 5 liters water and bring to a boil. Add cleaned bones, roasted shallots and ginger to the pot. Cook for 3 hours, semi-covered on medium low heat. Occasionally, use a ladle to scum off the impurities that float to the top. After 3 hours, remove bones, ginger and shallot from stock and discard. There may be good amount of tender meat on the bones (particularly ox tail) so remove the meat from the bones and set aside as a meaty topping before discarding.
In a small frying pan, quickly toast the dried spices until fragrant (30 seconds to 1 minute). Shake them around to prevent burning. Wrap the toasted spices in a cheese cloth or use a spice ball and add to pot. Simmer on low for 30 minutes. After 30 minutes, remove cheese cloth/spice ball.
Season stock with rock sugar, MSG, fish sauce, and salt to taste
When ready to serve, bring a small pot of water to a boil and blanch a large handful of rice noodles for a few seconds. Add cooked noodles to a serving bowl. Add your choices of meat with the raw slices of eye-round beef steak on top. Ladle in hot broth and over the raw beef slices. Top with a bit of white/yellow onions, green onions, and chopped cilantro. Serve bowl with a side of bean sprouts, Thai basil, jalapeno slices, lime wedges and of course, Hoisin and Sriracha sauce.
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