Number of Serves
1kg beef bones
3L (12 cups) cold water
2 brown onions, chopped
5cm piece ginger, peeled, sliced
1 Bag Golden Bai Wei Beef Soup Spice Package
2 tablespoons fish sauce
2 tablespoons lime juice
100g thick rice noodles
1 (about 200g) beef fillet steak, thinly sliced
2 cups (110g) bean sprouts
3 green onions, trimmed, thinly sliced diagonally
2 red Birdseye chillies, thinly sliced
1/2 cup mint leaves
1/2 cup coriander leaves
Lime wedges, to serve
Place the beef bones, water, onion, ginger, Golden Bai Wei Beef Soup Spice Package in a large pot over high heat. Bring to the boil.
Reduce heat to very low and cook, skimming surface occasionally of any fat with a metal spoon, for 3 hours or until liquid reduces by half. Remove from heat and set aside to cool.
Strain through a fine sieve into a clean saucepan. Remove and reserve any meat from the bones and discard remaining solids.
Place the soup over high heat and bring to a simmer. Add the fish sauce and lime juice and stir to combine. Taste and season with salt, pepper, fish sauce and lime juice.
Meanwhile, place the noodles in a large heatproof bowl and pour over plenty of boiling water. Set aside for 5 minutes to soak.
Drain well. Divide noodles and reserved beef evenly among serving bowls. Top with sliced beef. Pour the hot soup evenly among each serving bowl.
Top with bean sprouts, green onion, chilli, mint and coriander leaves. Serve immediately with lime wedges, if desired.