Ingredients
- 2 pounds beef shank
- 1 pound beef brisket
- 4 stalks lemongrass bruised
- 1 large onion quartered
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons annatto seed oil
- 1 tablespoon minced garlic
- 1 tablespoon minced lemongrass
- 1 teaspoon chili flakes
- 14 ounces thick rice vermicelli noodles
- 1 bunch fresh cilantro chopped
- 1 bunch green onions thinly sliced
- 1 lime cut into wedges
- Bean sprouts for garnish
- Fresh Thai basil leaves for garnish
Instructions
- In a large pot, bring 10 cups of water to a boil. Add beef shank and brisket, and simmer for 2 hours until meat is tender.
- Remove the meats from the pot, let cool, then slice thinly. Return the bones to the pot to continue simmering.
- Add lemongrass, onion, fish sauce, sugar, and salt to the pot. Simmer for another hour.
- In a small pan, heat annatto seed oil over medium heat. Add minced garlic, lemongrass, and chili flakes. Cook until fragrant, then add to the soup pot.
- Prepare rice vermicelli noodles according to package instructions.
- Assemble the soup by placing a portion of noodles in each bowl, topping with sliced beef, and ladling hot broth over the top.
- Garnish with cilantro, green onions, a wedge of lime, bean sprouts, and Thai basil leaves.
