3 liters Water
2 kg Beef marrow
500 g Beef brisket
1/2 teaspoon Salt
5 cm Ginger knob, grilled until skin is burnt
3 Large onions, grilled until skin is burnt
3 Shallots, grilled until skin is burnt
3 Star anise
2 Cinnamon sticks, each about 5 cm
1/2 teaspoon Ground white pepper
600 g Fresh flat rice noodles, blanched
100 g Bean sprouts, blanched
200 g Sirloin or flank steak, thinly sliced and refrigerated

Garnishing
1 Onion, peeled and sliced
2-3 Spring onions (scallions), finely sliced
3 sprigs Coriander (cilantro) leaves, finely sliced
4 Red chilies, chopped
3 tablespoons Hoisin sauce
2 tablespoons Chili sauce
2 Limes, cut into wedges
5 sprigs Thai basil leaves
4 Thai parsley leaves, chopped
50 g Bean sprouts
Mixed fish sauce

Bring water to the boil in a large pot. Add beef marrow and brisket. As stock boils, periodically reduce heat to medium and skim off any scum from surface. Add a pinch of salt, grilled, ginger, onions and shallots, star anise and cinnamon. Boil for 30 minutes more then remove brisket and slice. Leave stock to simmer for another 3 hours. Remove and discard beef marrow. Add salt and pepper to taste. Divide rice vermicelli and bean sprouts equally into 6 serving bowls. Top with raw sirloin or flank beef. Pour stock over and sprinkle with pepper. Top with some garnishing ingredients and serve the rest on the side.

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