Step 1

First blanch the beef to remove the impurities from the bones. Fill the large pot with water about 3 litre, bring it to boil and place the beef. Boil for 6-8 minutes then drain all the water out. Rinse the beef bones with cold running water. ( Water should be cover the beef bones. )

Step 2

Place the beef back in the large pot, fill about 3 litre cold water. Add ginger, garlic, spring onions, cinnamon, star anise, bay leaves, soy sauce, sugar, beef stock cube and black pepper. Bring it to boil, once it start boiling, turn down the heat, close the lid and simmer with low-medium heat for 1.5 to 2 hours, until the beef is tender.

Step 3

Once the beef is tender, strain the beef, bones and herbs out from the broth. Discard the beef bones and herbs. Cut the meat into small bite size pieces and set it aside.

Step 4

To season the beef broth, make a taste test and add salt and black pepper powder. Keep it warm. ( If the soup broth is too thick, you can add a bit more water according to your desire consistency. )

Step 5

Boil the pre-soaked rice noodles in the hot boiling water for 1-2 minutes until soften. ( Or boil according to the packet instructions. ) Then blanch the bean sprouts for few seconds.

Step 6

Place the noodles in the serving bowl pour the beef broth in. Topped with beef pieces, blanched bean spouts, chilli slices, chopped coriander and lime wedges.