250g rice noodles, cooked according to packet instructions
300g beef scotch or eye fillet, thinly sliced
Beansprouts, thinly sliced spring onions, coriander, Thai basil, fried eschalots and lime wedges, to serve
2kg beef short ribs
300g piece gravy beef
2kg chicken carcasses, chopped
60g star anise
30g coriander seeds, bruised
2 cinnamon quills
5g black cardamom pods, bruised
2 tbs white sugar
1 tbs salt
1 tbs chicken stock
60g ginger, thinly sliced
1. To make stock, place beef ribs in a large stockpot and cover with cold water. Bring to the boil and cook for 5 minutes. Drain and rinse ribs under running water.
2. Return ribs to stockpot with gravy beef and chicken carcasses. Add 6L (24 cups) water and bring to the boil. Simmer for 15 minutes, skimming any impurities that rise to the surface. Add remaining ingredients and return to the boil. Simmer for 2 hours or until beef and ribs are tender.
3. Strain broth through a fine sieve into a bowl, removing beef and ribs. Discard remaining solids. Thinly slice beef and remove meat from beef ribs, discarding bones.
4. Divide noodles among serving bowls and top with sliced beef, rib meat and raw sliced beef fillet. Ladle over broth. Top with beansprouts, green onions, coriander, Thai basil and eschalots. Serve with lime wedges.
NOTE: This recipe has been tested.