The famous beef soup dish from Vietnam.
|1||onion (unpeeled and cut in half)|
|2 1⁄2||tablespoons||fish sauce|
|1||kg||beef (thinly sliced)|
|1||tbs||green onions (chopped)|
|1||lime (cut into 4 wedges)|
|1⁄4||cup||hoisin sauce (optional)|
|1⁄4||cup||garlic chili sauce (optional)|
Preheat oven to 220 degrees celcius.
Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside.
Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Bring stock to a simmer.
Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chilli-garlic sauce on the side.