Vietnamese beef soup for a traditional Vietnamese touch

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about 11⁄2lb (675g) beef bones, rinsed and dried

 1 tbsp dark soy sauce

 1 tbsp olive oil

 1 star anise

 1 tsp black peppercorns

 cinnamon stick

 11⁄2 tbsp fish sauce (nam pla)

 1 onion, finely chopped

 3 garlic cloves, finely chopped

 1 chile, seeded and finely chopped


 1 lemongrass stalk, trimmed, woody outer leaves

 removed and very finely chopped

 1in (2.5cm) piece of fresh ginger, peeled and

 finely sliced

 salt and freshly ground black pepper

 12oz (350g) beef filet, very finely sliced across

 the grain

 2oz (60g) vermicelli noodles, soaked in hot water for

 5 minutes (or as per pack instructions) and drained

 bunch of scallions, finely sliced


 in the slow cooker


   PREP


 15 MINS


 COOK 20 MINS PRECOOKING;

 AUTO/LOW 8 HRS OR HIGH 4 HRS


 First make the beef stock. Preheat the slow cooker, if required. In a bowl, toss the beef bones with the soy sauce. Heat a little of the oil in a large heavy-based pan over medium-high heat, add the

 bones and cook, stirring, for about 15 minutes until the meat is no longer pink. Transfer them to the slow cooker together with the star anise, peppercorns, cinnamon stick, and fish sauce. Pour in 3 cups (11⁄2 pints) of water, cover with the lid, and cook on auto/low for 8 hours or on high for 4 hours.

 Halfway through the cooking time, heat the remaining oil in a large heavy-based pan over medium heat, add the onion, and cook for 3–4 minutes until soft. Stir in the garlic, chile, and lemongrass

 and cook for a minute. Strain the stock from the slow cooker through a sieve and return to the slow cooker with the onion mixture. Add the ginger and taste, adding seasoning if needed.

 Just before serving, add the beef to the stock and put the lid on. The beef will cook in the hot stock in minutes. Stir in the noodles and scallions and ladle into warmed bowls.

 traditional method    PREP 15 MINS COOK 1¼ HRS

 First make the beef stock. In a bowl, toss the beef bones with the soy sauce. Heat a little of the oil in a large heavy-based pan over medium-high heat, add the bones and cook, stirring, for about

 15 minutes until the meat is no longer pink. Transfer them to a large stock pot, pour in 4 cups of water and add the star anise, peppercorns, cinnamon stick, and fish sauce. Bring to a boil, then partially cover with the lid, reduce to a simmer and cook for 1 hour. Strain the stock through a sieve into a clean pan, topping up with water to 3 cups, if necessary, and reserve.

 Heat the remaining oil in a large heavy-based pan, add the onion, and cook for 3–4 minutes until soft. Do not brown. Stir in the garlic, chile, and lemongrass and cook for a minute. Then pour in

 the beef stock, add the ginger, and taste, adding seasoning if needed. Gently simmer for a few minutes, then add the sliced steak to the stock and cook for 2–3 minutes. Stir in the noodles and scallions and ladle into warmed bowls.

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