Star Anise Beef-Rice Noodle Soup

This deeply aromatic beef noodle soup is built on the bones of Vietnamese pho, with a broth that simmers for hours into something fragrant and restorative. The first step is the secret: ginger and shallots are charred under the broiler, which deepens and sweetens them and gives the broth its signature smoky backbone.

From there, oxtails and beef shank simmer low and slow, skimmed well for a clear stock, with star anise, cinnamon, and cloves perfuming the pot. Fish sauce seasons it, and the shank meat is shredded and set aside.

To serve, briefly cooked rice noodles go into each bowl, topped with the shredded beef, raw onion, and bean sprouts. Ladle the hot broth over to gently warm everything, then finish at the table with cilantro, a squeeze of lime, and fresh chiles. Every bowl is yours to customize.

Pro Tips

• Char the ginger and shallots until blackened in spots; this smoky depth is the defining flavor of a good pho broth.
• Skim the foam thoroughly as the bones first come to a boil, then simmer gently for a clear, clean broth.
• Degrease the strained stock before serving so the broth is light, not greasy.
• Ladle the broth over the bowls boiling hot, since its heat gently cooks the onion and warms the beef.

Variations

• Add thin slices of raw beef to the bowl and let the hot broth cook them, classic pho-style.
• Toast the whole spices before adding for even more fragrance.
• Offer hoisin and sriracha alongside the lime, herbs, and chiles.