Hanoi Beef Noodle

Ingredients

Beef Broth

1.5 kg beef shanks (cut into small chunks) /ribs/brisket (scald first)
3.5 litres water (reduce some water if want broth to b thicker)
3 pieces 1 inch old ginger unpeeled
1 large Spanish onion (unpeeled and halved)
5 shallots (peeled)

2 radish (cut into chunks)
1 carrot (cut into chunks)

4 whole star anise
2 pcs cinnamon sticks
6 whole cloves
10 black peppercorns
60ml fish sauce
Salt to taste
1 cube beef stock (optional)

Accompaniments:-

500gm dried vietnamese noodles (soaked and blanched) (xiangxi brand rice vemicelli)
1 large Spanish Onion (shredded finely)
3 sprigs spring onions (cut into 1.5 in lengths)
A feew sprigs of chinese celery (cut into 1.5 in length)

Garnishing

A handful of basil thai basil leaves
2 fresh red chillies (shredded finely)
Mint leaves/coriander leaves/lime wedges

Method:

Prepare beef broth,

Blanch beef in hot boiling water to remove scum.
Drain and set aside.
In a saucepot, saute ginger, onion and shallots in 2 tblsp cooking oil until fragrant and browned.
Add in beef shanks and stir fry for a short while before adding water and rest of ingredients in pressure cooker.
Cover with lid and when 2nd ring appears, lower flame and time 30 mins. (if normal cooking, boil over medium flame for 31/2 hours for a concentrated flavor.
Meanwhile, blanch soak vietnamese noodles in pot of boiling water added with 1 tblsp salt and oil.
Rinse in cold water and drain.