Vietnamese Beef Noodle Soup

Ingredients

• 1.5kg beef shinbones, cut into smaller pieces
• 400g chicken wings
• 3L water
• 4 spring onions
• 1 onion, peeled and blackened all over on an open flame
• 50g ginger, peeled
• 4 cloves of garlic
• 1 cinnamon stick
• 4 star anise
• 400g skirt steak
• 1 tsp AYAM™ fish sauce
• 600ml AYAM™ soy sauce
• 1 – 2 tbs. caster sugar
• 350g rump steak, thinly sliced
• 400g fresh rice noodles
• 1 handful Thai basil
• 1 handful mint
• 1 handful coriander
• 1 lime
• 1 long red chilli, sliced
• Bean sprouts, garnish
• Chilli sauce (optional) – AYAM™ Hot Chilli Sauce (Sriracha)
• Once cooked, skim off any fat that has come to the top and the strain the stock into a clean pot. Reserve the chicken wings and pick the meat from the chicken bones also shred the skirt steak.
• Bring to the simmer again and adjust the seasoning by adding fish sauce, soy sauce and sugar.