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Ingredients
US|METRIC
8 SERVINGS
- 2 lb. beef brisket
- 1 1/4 lb. soup bones (beef shank, beef knuckle bones, or a combination)
- 1 1/4 cups dry shiitake mushrooms (*, rehydrate overnight in room temperature water)
- 3 carrots (loose, roughly chopped*)
- 1 yellow onion (medium size, peeled but not sliced, leave it as a whole)
- 1 leek (large size, roughly diced into segments)
- water
- 2 1/2 tsp. fine sea salt
- 1 Tbsp. fish sauce (Red Boat)
- 1 tsp. five spice powder (optional)
- tea bags (or cheese cloth)
- 2 ginger (fat thumb size, scrub clean, no need to peel)
- 4 star anise
- 2 cinnamon sticks
- 8 green cardamom
- 3 shallots (medium size)
- 5 cilantro roots (alt. 1 ½ tsp coriander seeds)
- lime wedges
- baby bok choy
- bean sprouts
- chili peppers (Red or green fresno)
- mint leaves
- Thai basil (or Asian, optional)
- cilantro (optional)
- pepper sauce (Hot chili, optional)
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