Ingredients
1000 g (about 2.2 lbs) fresh rice noodles, 100 beef bones, 20 g (about 0.7 oz) each of thinly sliced tender beef and beef brisket, 10 g (about 0.35 oz) enoki mushrooms, 4 baby bok choy, some shredded onion, and beef broth as needed.
Seasonings
1 daikon radish, 1/3 onion, 1 piece ginger, 3 black cardamom pods, 1 tablespoon star anise, 1/3 teaspoon salt, 1/4 teaspoon sugar, 1 teaspoon fish sauce.
Instructions
1. Bring a pot of water to a boil, crack open the beef bones, then blanch them together with the beef brisket in the hot water. Remove and rinse each separately, then set aside.
2. Crack open the cardamom pods, place them in a small cloth bag along with the star anise, and set aside; peel the daikon radish, cut into chunks, and set aside.
3. Prepare a pot of water, add the spice sachet, beef brisket, and beef bones. Bring to a boil over high heat, skim off any foam, then reduce to low heat. Add 1/3 of an onion, ginger, daikon radish chunks, and salt, and simmer together for 1 hour. Remove the beef brisket, then continue simmering for another 3 hours. Finally, strain out all solids from the broth, keeping only the clear soup, and season with sugar and fish sauce to taste.
4. Once the beef brisket has cooled, slice it and set aside. Blanch the rice noodles, bok choy, and enoki mushrooms separately until cooked. Place the rice noodles in a large soup bowl, then layer on the sliced brisket, bok choy, tender beef slices, onion shreds, and enoki mushrooms. Pour the hot broth over everything and finish by sprinkling with chopped green onions. This dish is visually appealing with a delightful savory flavor.