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Directions

• In a large pot, submerge the oxtail in cold water, add 3 Tablespoons of the salt and soak for 1 hour, then drain.
• Spice Pouch: Dry roast each ingredient separately in a frying pan over medium heat until fragrant. Cool, then coarsely grind. Add the ground spices to the Muslin Square and the up tightly in a knot. Set aside
• Heat Barbecue grill or char grill pan over medium-high heat and grill the unpeeled garlic, onions and ginger evenly for about 15 minutes in total intil all sides are blackened.
• Peel the blackened skins and discard them, chop roughly.
• Put the Oxtail, Beef Bones, Brisket and 6 litres of cold water in a stockpot and bring to the boil.While the stock is boiling, constantly skim any impurities off the surface for 15 minutes. Then reduce the heat to a low simmer.
• Add the fish sauce, remaining 1 tablespoon of salt, rock sugar, garlic, onions, ginger and spice pouch.
• Cover and simmer for 4 hours, or until the stock has reduced to almost half
• Strain the stock through a muslin cloth. Remove the brisket, set aside to cool, then thinly slice
• Blanch each portion of noodlesin boiling water for 20 seconds. Drain, then transfer to a serving bowl
• Place four slices of brisket on top of the noodles, followed by four slices of raw sirloin. Pour over the hot stock to cover the noodles and beef
• Garnish with 1 tablespoon of spring onion, a pinch of black pepper and a coriander sprig to each bowl
• At the table, add Chilli, Bean Sprouts, Basil and a squeeze of Lemon or Lime