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Vietnamese Beef Noodle Soup

Prep
Cook
Serves 6people
Ingredients
1
whole garlic bulb
2 1/2
inch piece ginger
2
white onions
2
cinnamon sticks
4
star anise
4
black cardamom pods
1
tsp fennel seeds
1
tsp black peppercorns
1
lb (2 oz) beef brisket
1
lb (2 oz) beef shin, cut into small pieces - ask the butcher to do this
2 1/4
oz brown sugar
1/2
cup fish sauce
10 1/2
oz beef sirloin, very thinly sliced
rice noodles, herbs, bean sprouts, lime wedges, and red chili, to serve
Directions
1.
Roast the garlic, ginger, and onions (all left unpeeled) over an open flame for about 10 minutes until completely blackened. Alternatively, cook under a hot grill (broiler) for about 15 minutes. Transfer for a bowl and, when they are cool enough to handle, peel and roughly chop.
2.
Heat a small frying pain over medium heat and toast the cinnamon, star anise, cardamom pods, fennel seeds, and peppercorns until fragrant. Transfer to a small piece of muslin and tie with string to make a pounch.
3.
Put the beef brisket and shin, sugar, fish sauce, garlic, ginger, onions, spice pouch, 1 tablespoon of salt, and 8 cups of water to the slow cooker. Cook on low for 9 hours until the meat is tender. Remove the beef brisket and shin and when it is cool enough to handle, thinly slice the brisket and shred the shin.
4.
Strain the soup through a large fine sieve lined with muslin. Place the sirloin in warmed bowls, then pour over the hot stock. Serve with noodles, herbs, bean sprouts, lime wedges, and chili.

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