In a large stockpot, cover the beef shanks with water and bring to a boil. Once boiling, immediately drain the water and set the beef aside. (This step helps remove impurities to make a clear soup.)
Add the parboiled beef, all the ingredients (A) and seasoning (B) in a large pot. Boil on high heat.
Bring the mixture to a boil, reduce to low heat, and simmer for approximately 2 hours, or until the beef is tender. Turn off the heat. Let meat sit in the broth for another hour.
Remove the beef to a cutting board. Pour the stock through a basket sieve into another pot. Discard the fat and vegetable solids. Slice the beef and return to the stock. Skim the fat from the surface, and return the soup to boil.
To serve, bring a large pot of water to a boil. Boil the noodles for 2 minutes. Dish out.
Divide noodles into bowls. Ladle the beef and hot broth into the bowls. Garnish with cut salted green mustard, chilli, scallions and serve hot.
1.5 kg chicken – cut into bite-sized pieces
1 onion – cut into wedges
300 gm sweet potato – peeled and cubed
500 ml of coconut milk
300 ml water
3 Tbs fish sauce
Salt and sugar to taste
80 ml Cooking Oil
Tbsp of meat curry powder
2 Tbs of roasted chili flakes
5 shallots – roughly chopped
3 cloves garlic, roughly chopped
1 stalk of lemongrass – bruised
3-4 slices of ginger – sliced thinly
3-4 kaffir lime leaves
Mix chicken pieces with 3 Tbsp of the curry powder and a pinch of salt. Leave it for 30 minutes.
Saute ingredients (A) until aromatic. Add in the chicken pieces. Continue to stir and cook for a few minutes on high heat.
Add in ingredients (B), add in water and coconut milk bring to boil. Then simmer for 10-15 minutes.
Add sweet potato and onion wedges and simmer uncovered until the sweet potato pieces are tender.