Back to 4 servings broth 1 kg beef shank, about 2.2 lb 800 g beef bones 3 liters water, cold 6 coriander roots, pounded 5 cloves garlic, pounded 3 star anise 2 cinnamon sticks 1 tablespoon black peppercorns 60 g galangal, thinly sliced 3 lemongrass stalks, white part only, crushed 2 pandan leaves, tied in a knot 2 makrut lime leaves, coarsely torn 2 tablespoons Thai sweet soy sauce 185 ml light Thai soy sauce, 3/4 cup 30 g crystal rock sugar, about 1 oz 80 ml beef blood, optional, about 1/3 cup assembly 370 g beef balls, about 13 oz packet 640 g flank steak, trimmed, thinly sliced 1 kg fresh rice noodles, about 2.2 lb vinegar chilies 8 bird's-eye chilies, thinly sliced 125 ml white vinegar, 1/2 cup fried garlic 250 ml vegetable oil, 1 cup, for frying garlic 8 garlic cloves, thinly sliced garnish fresh cilantro, leaves, to serve
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1 Step 1: Combine the beef shank and bones with the water in a large pot over medium heat. Bring to a simmer and skim off the scum as it rises.2 Step 2: Lower the heat and add the coriander roots, garlic, star anise, cinnamon, peppercorns, galangal, lemongrass, pandan, lime leaves, both soy sauces and the rock sugar. Simmer gently for about 2 1/2 hours, topping up with water if the level drops, until the shank is tender.3 Step 3: Strain the broth into a clean pot. Shred the shank meat, discard the bones and aromatics, and season the broth with extra soy sauce and sugar to taste.4 Step 4: Heat the vegetable oil to 350°F (180°C). Fry the sliced garlic for about 1 minute until golden, then drain on paper towels and reserve the garlic oil.5 Step 5: Stir the sliced chilies into the white vinegar and set aside.6 Step 6: Warm the beef balls in the broth for about 3 minutes. If using blood, whisk it in slowly to prevent clumping, then simmer for 2 minutes until the broth thickens slightly.7 Step 7: Blanch the rice noodles in boiling water for about 30 seconds, drain, and divide among four bowls.8 Step 8: Poach the sliced flank steak in the hot broth for about 30 seconds, until just cooked through and still pink in the center.9 Step 9: Divide the steak, shredded shank, beef balls and broth among the bowls. Top with cilantro, fried garlic and a spoonful of garlic oil, and serve hot with the vinegar chilies on the side.getsaucepan.com/r/29c70859-18a5-5128-83c3-138762f00427
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