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Bone marrow broth with rice noodles

 

 Was gonna add spring onion but decided to leave it out. Myself and the kids absolutely loved it and only took less than an hour ..

sometimes the simple things are most comforting.

 

Broth

 

2 bone marrow ( ask your butcher to remove most of the bone so you are left with mostly the marrow part, alternatively you could use osso bucco. Or just use the whole bone but ask your butcher to cut it up first )

1 brown onion cut in half

5 whole garlic cloves

2 whole spring onion

1 teaspoon fennel seeds

4 star anise

2 tablespoons fish sauce

Sea salt and pepper

Olive oil

Rice noodles

Sesame oil

 

Heat up a stock pot to medium high, add olive oil, the bones, onion and garlic and cook until browned well.

Now add the fennel and star anise, cover everything well with water. Season well with salt and pepper and add the fish sauce, bring to a boil and turn down to medium high and continue to boil for 45 minutes, helps to remove the marrow from the bone during this process so it can melt into the stock.

After 45 minutes strain the stock discard any solids then return to your stock pot and bring to the boil.

Taste and season the stock well with plenty of salt and pepper.

Meanwhile cook some rice noodles according to packet instructions, once cooked drain noodles and coat with a little sesame oil before you ladle over the hot broth

 

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