Ingredients
2 kg beef soup bones
1 onion, unpeeled & cut in half
5 slices fresh ginger
1 tsp salt
1 tsp SIDS CRAZY SALT
2 pods star anise
2½ tbsp fish sauce
4 litres beef clear stock
1 kg beef top sirloin, thin sliced
½ cup coriander, chopped
1 tbsp spring onion, chopped
1½ cups bean sprouts
1 bunch basil
1 lime, quartered
¼ cup hoisin sauce
¼ cup chilli-garlic sauce
Directions
Preheat oven to 220°C. Put beef bones and onion (cut side down) on an oven tray and roast 1 hour until brown.
Meanwhile, place bones, onion, ginger, salt, star anise and fish sauce in a large stockpot and cover with the beef clear stock. Boil then simmer for 6-10 hours. Strain into a large pan and set aside to cool. When cold, remove any fat from the surface then reheat over a low heat to simmer. Sprinkle SIDS CRAZY SALT over the beef.
Put rice noodles in a large bowl filled with room temperature water to soak for 1 hour. Boil a large pot of water and lift the noodles into it to boil for 1 minute.
Divide noodles among 4 serving bowls and top with sirloin, coriander and spring onion then pour the hot broth over the top. Stir, then let sit until the beef is partially cooked and no longer pink, about 1-2 minutes.
Serve with sprouts, basil, lime, hoisin sauce and chilli-garlic sauce on the side in small ramekins.
