Directions GETTING READY 1. On a working table, place a piece of cheese cloth, and place all the ingredients for bouquet garni on it and tie all the corners together to make a bundle.
In a small bowl, combine all the ingredients for nouc cham, stir well to mix and set aside to incorporate the flavours.
MAKING 3. In a stockpot, put marrowbones and fill with water.
Bring water to a boil and blanch the bones for 10-15 minutes, remove 5. After 15 minutes, drain the bones and rinse them under cold water.
In a clean stockpot, filled with fresh water, put bones and bring to a boil.
Once boiling lower the heat to the lowest simmer.
Add in onion, ginger, beef and bouquet garni, fish sauce, garlic and salt, simmer the broth for 1 1/2 to 2 hours, uncovered.
While cooking remove the impurities from the surface using a slotted spoon and discard.
. After 2 hours, remove the beef and slice it thin and set aside.
. Continue to simmer the broth for another 1 1/2 hours, until it reduces a bit.
. Strain the broth through a fine strainer into another pot and then return the broth to the original stockpot.
FINALIZING 13. Heat the strained broth and bring to a slow boil 14. In a pot with water prepare the rice noodles as per the packet instructions.
. Prepare the topping ingredients.
SERVING 16. In a soup bowl, put rice noodle, sliced meat and ladle broth over it.
. Serve hot topped with bean sprouts, basil, cilantro, scallions, eye of round steak slices and sriracha and hoisin sauce or nouc cham sauce.
