1 - Cut the stewing beef chunk into small squares. Roughly roast the beef-leg bone then boil for stock or use the stock ready to cook
2 - Toast ginger, scallion and pho spice until fragrant. Smash and add them into the stock.
3 - Combine beef with garlic, pepper, salt, sugar, tomato sauce and marinate for about 10 minutes. Boil the beef bone in 45 minutes and re-filter bouillon.
4 - Heat oil over medium heat, saute garlic until it begins to turn light yellow and fragrant. Add beef then fry until it looks dry.
5 - Add the mixture to stock. Cook until the beef softens. Try in your taste and add red wine.
6 - Cooked the dried rice noodle in boiling water until well-done, divide into 4 bowls and cover with beef stew soup. Add Thai basil and pepper to taste. Serve with chili paste.

Note: You may add carrot and daikon if you want more vegies in your dish.