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STAR ANISE BEEF-RICE NOODLE SOUP
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 (1-in) 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 c Vietnamese fish sauce
-(nuoc mam)-
1 t Salt -- or to taste
1/2 lb Flat rice-stick noodles
- soaked in water
- for 20 minutes
6 oz Sirloin steak
- trimmed of fat & sliced
- into paper-thin slices
1 Onion -- sliced thin
2 c Bean sprouts
1/4 c 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
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 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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