Directions

1. In a pot over medium heat, toast the star anise, cinnamon, cardamom, and coriander seeds for 1–2 minutes until fragrant.

2. If you have a spice bag, you can place the toasted spices into it now for easy removal later.

3. Add the onion, garlic, ginger, and red chilli. Sauté for 3 minutes until softened and aromatic.

4. Pour in the beef bone broth, tamari, and fish sauce.

5. Add the brisket bar directly into the broth and gently break it up with your spoon. Let the broth simmer.

6. Meanwhile, pour boiling water over your rice noodles in a separate bowl and let them soften according to packet instructions.

7. Prep your serving bowl with bok choy, fresh mint, and coriander (or whichever fillings you prefer)

8. Once the brisket bar has broken apart, remove the whole spices or spice bag.

9. Add your softened noodles to the bowl, pour over the hot broth, and top with spring onion and a squeeze of fresh lemon juice.