Preparation info

  • Serves


    • Difficulty


Appears in



By Terry Durack

Published 2002

  • About

What began life as an honest labourer’s breakfast dish of noodle soup laced with beefy bits has gone on to hijack lunchtimes all over the world.


  • 1 kg (2 lb) beef bones
  • 4 litres (7


Put bones in a large saucepan with the water, 1 quartered onion, salt, 1 knob of ginger, cardamom pods, star anise and cinnamon. Grill remaining quartered onion and ginger until skins are burnt, add them to the stock and bring to the boil. Skim off any froth that rises, add the brisket, bring to the boil and skim again. Add fish sauce and simmer for 4 hours.

Remove brisket and slice hal