Beef noodle soup

Method

1. Put the oxtail in a large saucepan and pour over enough cold water to submerge it. Add 3 tablespoons of the salt and leave to soak for 1 hour, then drain.
2. To prepare the spice pouch, toast each spice separately in a dry frying pan over a medium heat until fragrant. Allow the spices to cool, then pound them into a coarse powder using a mortar and pestle. Add the ground spices to a 40 cm square of muslin and tie up tightly in a knot. Set aside.
3. Heat a chargrill pan or barbecue grill to medium–high. Cook the whole onions and ginger for 15 minutes, turning regularly, until blackened on all sides. Leave to cool, then remove and discard the blackened skins and chop the flesh.
4. Put the oxtail, brisket and 6 litres cold water in a stockpot, bring to the boil and cook for 15 minutes, constantly skimming any impurities off the surface (this will ensure a clean, clear broth). Reduce the heat to a slow simmer and add the fish sauce, remaining 1 tablespoon salt, rock sugar, chopped onion and ginger, and the spice pouch. Cover and simmer for 3 hours, or until the stock has reduced by almost half.
5. Strain the stock through a piece of muslin. Remove the brisket and set aside to cool, then thinly slice. Return the stock to the pot and keep warm.
6. Bring a saucepan of water to a simmer. Divide the noodles into eight portions. Blanch each portion of noodles separately in the simmering water for 5 seconds, then drain and transfer to serving bowls.
7. Place three or four slices of brisket on top of the noodles in each bowl, followed by three or four slices of raw sirloin. Pour over the hot stock to cover the noodles and beef, then top each bowl with the sliced onion and spring onion. Season with freshly ground black pepper and garnish with coriander sprigs.
8. Add the chilli slices and a squeeze of lime to each bowl and serve with bean sprouts, Thai basil, saw-tooth coriander and an even mixture of hoisin sauce and sriracha chilli sauce for dipping the meat slices into.