Step 1

Place the beef in a large bowl. Add tap water and soak for at 10-15 minutes to draw out the blood to have a clearer broth. Discard the water and quickly rinse the beef.

Step 2

Bring 8-10 cups of water to a boil over high heat. Add the beef, onion, peppercorn and fish sauce. Cover with the lid and turn heat to low. Let it cook until the meat is just fork-tender, about 30-40 minutes. You might need to add water if it gets too low, you will need the broth later.

Step 3

Take the meat out from the broth. Cut it into smaller cubes, about 1x1-inch. Set aside. If using beef shank, return the bones to the pot of broth. You may add some more water if needed and let it boil for a few more minutes.

Step 4

Season the broth with salt if needed and add some roasted garlic and chopped spring onion. This soup will be served later.

Step 5

In a separate pot or deep pan, heat oil over medium heat. Then saute onion, garlic and ginger until tender.

Step 6

Add the beef and cook until the edges turn slightly brown. Pour in the soy sauce, star anise, five-spice, bay leaves, brown sugar, ground pepper and stir.

Step 7

Add 2 cups of the beef broth and the cornstarch slurry. Cover with the lid and bring to a simmer. Cook for 15-20 minutes or until the meat is very tender.

Step 8

Divide into serving bowls, top with some roasted garlic and chopped green onions. Serve with fried garlic rice and bowl of the soup.