Star Anise Beef-Rice Noodle Soup
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Ingredients
| 2 | chunks fresh ginger | | 3 | shallots, unpeeled | | 1 | onion, unpeeled | | 2-1/2 qt. | water | | 1-1/2 lb. | oxtails, chopped into sections | | 1 lb. | beef shank | | 2 | whole star anise | | 1 | cinnamon stick | | 3 | whole cloves | | 1/4 cup | Vietnamese fish sauce (nuoc mam) | | 1 tsp. | salt, or | | to taste | | 1/2 lb. | flat rice-stick noodles, soaked in water for 20 minutes | | 6 oz. | sirloin steak, trimmed of fat and sliced into paper-thin slices | | 1 | onion, thinly sliced | | 2 cups | bean sprouts | | 1/4 cup | fresh coriander leaves, coarsely chopped | | 2 | green onions, cut into 2-inch long thin julienne slices | | 1 | lime, sliced into 8 wedges | | 2 | red chiles, thinly sliced |
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Instructions
Put ginger, onion and shallots 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 a pot; reduce to low heat and 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 1-1/4 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.
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