Ingredients

Aromatics

• 2 large onions, halved

• 5 oz ginger, sliced down the center

• 2 stalks lemongrass, outer layer peeled

Spices

• 10 star anise

• 4 cinnamon quills

• 4 cardamom pods

• 3 whole cloves (the spice)

• 1½ Tablespoons coriander seeds

Beef and Broth

• 3 lb beef brisket

• 2 lb meaty beef bones

• 2 lb marrow bones (leg or knuckle), cut to expose marrow

• 3.75 quarts water (15 cups)

Seasoning

• 2 Tablespoons white sugar

• 1 Tablespoon salt

• 40 ml (3 Tablespoons) fish sauce

Noodle Soup – Per Bowl

• 1½ oz dried rice sticks (or 4 oz / 120g fresh rice noodles)

• 1 oz (30g) beef tenderloin, raw, very thinly sliced

• 3–5 brisket slices (from the broth)

Toppings

• Handful of bean sprouts

• 3–5 sprigs Thai basil

• 3–5 sprigs coriander/cilantro (or more Thai basil)

• Lime wedges (To taste)

• Finely sliced red chili (To taste)

• Hoisin sauce (To taste)

• Sriracha (To taste)

Instructions

Aromatics

Roast onions, lemongrass, and ginger in a Wolf Convection Oven at 440°F until caramelized and nearly charred.

Bones & Brisket Prep

Rinse bones and brisket thoroughly, then place in a large stock pot and cover with water.

Using the Wolf Induction Burner set to Level 8, bring to a boil and cook for 5 minutes.

Drain and rinse each bone and brisket piece under tap water.

Spices

On a Wolf Dual Stack Burner, toast all spices in a dry pan until fragrant. Set aside.

Broth Assembly

Wipe the pot clean. Add 3.75 quarts of water and bring to a boil on the Wolf Induction Burner, Level 8.

Add the cleaned bones and brisket, roasted aromatics (onion, lemongrass, ginger), and toasted spices.

Stir in the sugar and salt. The water should just cover the bones and vegetables.

Cover with a lid and simmer for 3 hours on Level 3 or 4, keeping the broth just barely simmering.

Remove the brisket (it should be fall-apart tender). Let it cool, then refrigerate for later use.

Continue simmering the broth uncovered for another 40 minutes.

7Strain the broth into a clean pot and discard the solids (bones, spices, aromatics). You should have about 2.65 quarts. If there is significantly more, reduce it slightly.

Final Seasoning

Add the fish sauce. Adjust salt and sugar to taste.

The broth should be rich and beefy, fragrant with spice, savory, and just slightly sweet.

To Serve

Prepare rice noodles just before serving.

Place noodles into a bowl. Top with raw beef slices and brisket.

Ladle approximately 400 ml / 14 oz of hot broth over the beef — this will gently cook it to medium-rare.

Serve with toppings on the side.