Star anise beef-rice noodle soup

8 Servings

Ingredients

Quantity Ingredient
2 (1-in) chunks fresh ginger
3 Shallots; unpeeled
1 Onion; unpeeled
2½ quart Water
1½ pounds Oxtails chopped into sections
1 pounds Beef shank
2 Whole star anise
1 Cinnamon stick
3 Whole cloves
¼ cup Vietnamese fish sauce (nuoc mam)-
1 teaspoon Salt; or to taste
½ pounds Flat rice-stick noodles soaked in water for 20 minutes
6 ounces Sirloin steak trimmed of fat & sliced into paper-thin slices
1 Onion; sliced thin
2 cups Bean sprouts
¼ cup Fresh coriander leaves (coarsely chopped)
2 Green onions cut into 2-in-long thin julienne slices
1 Lime; sliced into 8 wedges
2 Red chiles; thinly sliced

Directions

PUT GINGER, SHALLOTS AND ONION on a baking sheet; place under a hot broiler until charred. In a stock pot, bring the water, oxtails and beef shank to a boil. Thoroughly skim and discard the scum from the surface of the stock. Drop the charred ingredients, star anise, cinnamon stick and cloves into pot, reduce to low heat; simmer for 2 hours. Remove the meat. Remove and shred the meat from the shank and reserve. Return the bone to the simmering stock. Simmer 1 hour longer. When soup is done, remove and discard bones. Strain and degrease stock; add fish sauce and salt. Keep warm. In a separate pot, bring 3 quarts water to a boil. Drain noodles and add to boiling water; cook for 1 minute. Drain in a colander. Divide noodles among 8 soup bowls (about 1-to-2-cup-size bowls). Divide and top each bowl of noodles with shredded cooked beef, the raw sirloin steak slices, onion slices and bean sprouts. Ladle about 1¼ cups hot soup stock (this will cook the beef) to cover the noodles and beef, top with fresh coriander and green onions. Serve with squeeze of lime and chiles.

Related recipes