Kuay Teow Reua

Instructions

1. 1 Build the aromatic broth by simmering beef stock with star anise, cinnamon stick, dark soy sauce, and fish sauce for sixty minutes over low heat until deeply fragrant and dark in color.
2. 2 Add beef brisket to the simmering broth and cook gently for thirty minutes until the meat is tender enough to pull apart easily but still holds its shape when sliced thin.
3. 3 Prepare a spice paste by pounding dried chilies, garlic, cilantro roots, and white peppercorns together in a mortar until smooth, then stir two tablespoons into the simmering broth.
4. 4 Blanch the thin rice noodles in rapidly boiling water for just thirty seconds until they are pliable but still have a slight chew, then drain immediately and divide among serving bowls.
5. 5 Top the noodles with sliced brisket, morning glory, and bean sprouts, then ladle the boiling hot broth over everything, ensuring the vegetables wilt slightly from the heat of the liquid.
6. 6 Garnish each bowl with fried garlic, fresh Thai basil, and a drizzle of chili vinegar, then serve immediately alongside condiment trays holding sugar, fish sauce, dried chili flakes, and vinegar.