Easy Nature's Fresh beef shin pho with rice noodles
3kg Nature's Fresh beef shin
¼ cup fine salt
8 star anise
6 cinnamon sticks
1 Tbsp black peppercorns
6 cardamom pods
4 heads garlic
150g ginger, sliced
2 sticks lemongrass, chopped
2 Kaffir lime leaves
¾ cup fish sauce
100g rock sugar*
800g fresh rice noodles (or 250g dried)
4 green shallots, very finely sliced
bean shoots, sliced chillies, coriander leaves, Thai basil leaves and lime wedges, to serve
Preheat oven to 210°C. Place the beef shin in a large saucepan with the fine salt, then cover with cold water. Refrigerate for 3 hours, then drain, rinse and pat dry. Arrange the spices on an oven tray and bake for 5 minutes. Crack into small pieces, then wrap in a piece of muslin.
Arrange the garlic, eschalots and ginger on an oven tray and bake for 30 minutes, until lightly blackened.
Place the beef shin in a large saucepan with 7L cold water. Set over a high heat and bring to a simmer. Cook for 20 minutes, skimming the surface regularly, then reduce the heat to low. Add the garlic, eschalots, finger, lemongrass, lime leaves, spice pouch, fish sauce and rock sugar. Cook for 3 hours, until the beef is tender and the stock has reduced by two-thirds.
Strain gently, then remove the beef shin and shred the meat. Strain the stock through a very fine sieve.
Cook the rice noodles in a pot of rapidly boiling salted water until just tender then divide between bowls. Add the beef shin and green shallots, then top with stock. Serve with bean shoots, sliced chillies, coriander leaves, Thai basil leaves and lime wedges.
COOK’S NOTES: *A gently, lightly-sweetened natural sugar available from Asian grocers