Beef broth
40g fresh ginger, peeled, cut up into pieces
350g shallots, peeled, thinly sliced
4 star anise
2 cinnamon sticks
½ tsp fennel seeds
900g/2lb beef shin
1kg/2lb 3oz beef marrow bones
2 sticks celery, thickly sliced
2 carrots, peeled, thickly sliced
2 onions, peeled, thickly sliced
8 cloves
1 tsp black peppercorns
5 litres/8 pints 16fl oz water
Salt
Noodles
300g/10½oz dried 1cm/½in wide flat rice noodles
200g/7oz fillet steak
2 tsp fresh Thai sweet basil
2 tsp fresh mint leaves
2 tsp fresh coriander leaves
5 red bird's eye chillies, thinly sliced
2 limes, cut into wedges
8 sping onions, sliced, green and white parts separated
4 tbsp fish sauce
100g/3½oz bean sprouts
For the beef broth:
Place the ginger and shallots onto a chopping board and bash them lightly with a rolling pin.
Heat a large, heavy-based frying pan over a high heat, then add the star anise, cinnamon sticks and fennel seeds. Dry fry for a few seconds, shaking the pan frequently to prevent the spices from burning, until the spices darken slightly and release their aromas. Tip onto a plate and set aside.
Return the pan to the heat and add the bruised ginger and shallots and fry for 8-10 minutes, shaking the pan occasionally, until the ginger and shallots are golden-brown. Transfer to the plate with the toasted spices.
Place the shin of beef, beef marrow bones, celery, carrots, onions, cloves, black peppercorns, roasted spices, ginger and shallots into a large, deep pan and pour over the water. Bring to the boil, skimming off the scum as it rises to the surface.
Lower the heat, then add the salt and allow the broth to simmer for 3-5 hours (the longer the better). Strain the broth into a clean pan or container. If preferred, chill the broth overnight so that the fat solidifies at the surface, making it easier to remove. If serving immediately, bring the broth back to the boil in a clean pan and keep warm.
For the noodles:
Bring a pan of water to the boil and add the dried rice noodles, ensuring that they are completely submerged in the water. Remove the pan from the heat and allow the noodles to soak for ten minutes, or until al dente. Drain and divide the noodles among four deep soup bowls.
Finely slice the beef as thinly as possible and arrange on top of the noodles. Place the basil, mint, coriander, red chilies and lime wedges into separate small bowls.
Add the white part of the spring onions and the fish sauce to the hot broth.
Sprinkle the green part of the spring onions and the bean sprouts over the noodles and beef. Ladle over the hot stock and serve with the fresh herbs and chilies, with each diner adding them to their own bowl according to taste.
