Ingredients

• 1lbs Brazing Beef
• 1 Large Spanish Onion
• 1 Large piece of Ginger
• 5lbs of Beef leg bones or knuckle (slice into multiple pieces)
• 6 Quarts of water
• 6 Anise Stars
• 6 Whole Cloves
• 2 Cinnamon Sticks
• 1 Tbs Coriander Seeds
• 1 Tbs Fennel Seeds
• 1 Pod Cardamon (Optional)
• 1/4 Cup Fish Sauce
• 1 Tbs Sugar (cane), or 1" Piece of Yellow Rock Sugar

Other Ingredients

• Bean Sprouts
• Cilantro
• Lime
• Mushrooms (I like to use cremini)
• Beef Slices (Thin) rare
• Green Onions
• Medium Egg Noogles
• Hoisin Sauce
• Rooster Sauce

The Fun Part

1. Broil halved Onion and ginger on high for 10-15 minutes
2. Add Cinnamon, coriander, fennel, anise, cloves, and black cardamom to pan on low heat and cook until fragrant
3. Put spices in herb sachet/tea sachet
4. slice up braizing beef into small 1" cubes
5. Parboil bones for 5 minutes on high heat and drain
6. Add 6 quarts of water, bones, beef, sachet(s), onions, and ginger
7. Bring to a boil, then lower heat to a bubble
8. let sit for about 4-12 hours (depending on how strong a flavour you want)
9. Remove all bones and other stuff
10. Strain through a sifting strainer or cheesecloth
11. Put into 500ml Mason jars and then throw in the fridge

To prepare the bowl

1. Boil noodles
2. Empty 500ml mason jar into pot, two pinches of salt to taste, and a handful of mushrooms
3. Heat to boil
4. Put noodles in bowl with meat, chopped cilantro, bean sprouts, chopped green onions
5. Turn broth to high and get it boiling/foaming
6. Poor broth over ingredients
7. Let site until beef is properly cooked
8. ENJOY!

Notes

The fat that will condense should create a seal for the broth to stay fresh for long periods of time. This should make approximately 5L of broth.