Oliver1.co.uk Recipe Library: Vietnamese Beef Soup

Ingredients

• 1.5 Kg Lean Beef, skirt or "Poitrine" as the French call it is best (piece used whole)
• 1 marrow bone about 12cm long and 4 - 6cm diameter, make sure that the marrow is there (can be difficult in England unless you know the butcher.)
• 1 medium to large sized onion peeled and left whole
• 1 OXO (beef stock) cube
• 12 star anise - these give a delicate aniseed background flavour
• Salt to taste, I usually add 2 teaspoons (10g) at first and adjust later
• 2 sticks of cinnamon about 5cm long
• 1 large "pinch" of black freshly ground pepper (about 1/4 teaspoon)
• 1 teaspoon of ground cinnamon
• 2.5cm cube of fresh ginger (after peeling)
• 1 tablespoon (15ml) Nuc Nam, again, adjust later if required
• 4 litres water