Recipe video above. Experience the magic of one of the greatest soups in the world with this easy to follow traditional recipe! The depth of flavour in the broth will blow you away - it looks so clear and light but it's packed with flavour!
Ingredients
- 2large onions (, halved)
- 150g/ 5oz ginger (, sliced down the centre)
- 10star anise
- 4cinnamon quills
- 4cardamon pods
- 3cloves ((the spice cloves!))
- 1.5 tbspcoriander seeds
- 1.5kg/ 3lb beef brisket
- 1kg/ 2lb meaty beef bones
- 1kg/ 2lb marrow bones ((leg, knuckle), cut to reveal marrow)
- 3.5litres / 3.75 quarts water ((15 cups))
- 2 tbspwhite sugar
- 1 tbspsalt
- 40 ml/ 3 tbsp fish sauce ((Note 2))
- 50g/ 1.5 oz dried rice sticks ((or 120g/4oz fresh) (Note 3))
- 30g/ 1 oz beef tenderloin, raw, very thinly sliced ((Note 4))
- 3- 5 brisket slices ((used for broth))
- Beansprouts, handful
- Thai basil, 3 - 5 sprigs
- Coriander/cilantro, 3 - 5 sprigs ((or more basil))
- Lime wedges*
- Finely sliced red chilli*
- Hoisin sauce*
- Sriracha* ((for spiciness))
Instructions
- 1
Aromatics
- 2
Remove impurities:
- 3
Broth:
- 4
Assemble: