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:
1. 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.
2. Turn heat off, drain and rinse the bones, remove any scum on the pot as well as the one on the bones.
3. 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.
4. Let it cool; once cooled place in the refrigerator.
5. Next day, remove stock from the fridge and remove any solidified fat that rose to the top, leaving a small amount to add flavour.
6. 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:
1. In a large pot add oil, and brown bison shanks on all sides. Remove bison from pot once browned and set aside.
2. Saute the spring onions, ginger and garlic.
3. Combine the soy sauce and chili garlic sauce, then pour into the pot, and saute until fragrant.
4. 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.
5. Cook noodles according to package instructions.
6. Black the bok choy.
7. 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.