Ingredients.

For beef marinade.

• 500 grams of beef shank.
• 1 tablespoon salt.
• 2 tablespoon sugar.
• 2 teaspoons black pepper.
• 2 tablespoons oyster sauce.
• 4 lemongrass (crushed and cut into 2 inches).
• 1 grilled ginger (crushed).

For sauce.

• 50 grams of butter.
• 1 shallot (finely chopped).
• 5 cloves of garlic (finely chopped).
• 2 tablespoon annato seed oil.
• 1 tablespoon five - spice powder.
• 5 fresh tomatoes (remove the skin, seeds and finely chopped).
• 1 teaspoon black peper.
• 3 star anise.
• 1 piece of cinnamon.

For broth.

• 500 grams of pork marrow bone.
• 2 carrots (cut into large cubes).
• Salt, sugar.
• 1 onion (thinly sliced).
• Dried Kuy teav (dried rice noodles).
• Green onion (chopped), culantro (chopped).
• Thai basil, chilli and lime.

Instrucstions.

• Bring to cup of water, bring to a boil over high heat. When the water is boiling, add the pork marrow bone for about 2 minutes just clean it. Drain and rinse it till water is clear.
• Pour 8 cups of water in a pot, bring to a boil. Add the pork marrow bone, wait till is boiling for about 1 minute, turn lower the heat and simmer for about 1 hour.
• Meanwhile, prepare the sauce: Heat butter in a large pan, add shallot, garlic and fry well till fragrant. Then add annato seed oil, star anise, cinnamon, five - spice powder, chopped tomato and black peper. Fry stir well for about 2 minutes. Set aside.
• Marinade the pork: In the large bowl, mix well all ingredients in the "Beef marinade" with the sauce which you've just finished cooking. Marinade the beef for at least 2 hours in the refrigerator.
• Heat oil in a large saucepan, add the marinated beef and fry stir well for about 2 minutes over medium heat. Then add the pork marrow bone broth. Stew till the beef become tenderer, add carrot for about 10 minutes (stirring occasionally). Season with salt and sugar.
• Prepare dried Kuy teav: bring a large pot of water to boil, soak Kuy teav, stiriing until softened, usually about 6 minutes. Drain and rinse with cool boiled water.
• Arrange the Kuy teav in the bases of deep serving bowls and add slices of cooked meat on top. Ladle over the broth and sprinkle over sliced onion, green onion and culantro. Serve hot with Thai basil.

Side dish.

• To eat "Hu tieu" , taste the broth first, then add lime juice and chilli.

PS: If you are serving with bread, you can mix 2 tsps of tapioca starch flours with 20mls of cool water, and slowly add the flour into the stew and stir well till the sauce is thicken a little.

And done, hope you enjoy!