Where to eat Thai Town boat noodles

Method

1. Cover the beef bones and shin with cold water, bring to a boil 10 minutes, drain, rinse.
2. Return to a clean pot with 4L fresh water, onion, garlic, ginger, cinnamon, star anise, peppercorns, cloves and cardamom.
3. Simmer 3 hours skimming the foam. Lift the shin out at the 2-hour mark, slice and reserve.
4. Strain the broth into a clean pot. Add fish sauce, dark soy, palm sugar and white pepper. Taste and adjust.
5. Just before serving, whisk the blood vigorously to prevent clotting and ladle a cup of hot broth into the blood. Whisk well, then stir into the pot off the heat. Do not boil after this.
6. Cook the rice noodles in boiling water 30 seconds, drain. Divide between 6 small bowls.
7. Top each bowl with halved beef balls, slices of raw beef and slices of cooked shin.
8. Ladle the very hot broth over to cook the raw beef.
9. Garnish with bean sprouts, morning glory, spring onion, cilantro, fried garlic, peanuts and chilli flakes.
10. Serve with lime wedges and chilli vinegar on the side. Eat with chopsticks and a soup spoon, two bowls per person minimum.