For the Base Stock:
2 kg of beef or game marrow bones
2 white onions
1/2 cup of fried garlic
1/2 cup of sliced shallots
For the Noodle Soup:
6-8 pieces of Taiwanese style wide dried rice noodles
1.5 kg of bison shanks
2 litres of stock
1/2 cup of soy sauce
2 teaspoons of chili garlic sauce
2 tablespoons of chinese cooking wine
1 tablespoon of dark brown sugar
2 pieces of star anise
6 spring onions, white parts only and chopped
1/2 inch of ginger, sliced
3 garlic cloves, minced
2 bunches of bok choy
spring onions, chopped
freshly ground black pepper
For the Base Stock – prepare a day ahead:
- In a stock pot add the beef or game marrow bones and fill it with enough water to cover. Bring it to a boil and wait until scum rises to the top.
- Turn heat off, drain and rinse the bones, remove any scum on the pot as well as the one on the bones.
- Place the bones back into the clean stock pot together with remaining base stock ingredients (apart from the tendons), and pour two litres of water into the pot. Bring to a boil, once boiling lower head and simmer for 2 hours.
- Let it cool; once cooled place in the refrigerator.
- Next day, remove stock from the fridge and remove any solidified fat that rose to the top, leaving a small amount to add flavour.
- Heat stock up just enough to melt the solidified collagen, then drain the stock to another pot using a fine sieve. Set broth aside.
For the Noodle Soup:
- In a large pot add oil, and brown bison shanks on all sides. Remove bison from pot once browned and set aside.
- Saute the spring onions, ginger and garlic.
- Combine the soy sauce and chili garlic sauce, then pour into the pot, and saute until fragrant.
- Pour the stock into the pot and add the bison, cooking wine, sugar, and star anise. Bring to a boil, skimming any scum that rises on the top. Simmer on low heat for 2 hours, or until the bison is fork tender. Add water if necessary to adjust taste. Season with fish sauce.
- Cook noodles according to package instructions.
- Black the bok choy.
- Place the noodles into bowls with blanched bok choy, and pour broth and bison on top. Serve with chopped spring onions, soy sauce, and sesame oil on the side.