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.