Star Anise Beef-Rice Noodle Soup
Star Anise Beef-Rice Noodle Soup recipe
Yield
8 servingsPrep
20 minCook
3 hrsReady
3½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | inch |
ginger
sliced |
*
|
| 3 | each |
shallots
|
*
|
| 2 ½ | quarts |
water
|
*
|
| 1 ½ | pounds |
oxtails
|
* |
| 1 | pound |
beef shanks
|
* |
| ¼ | cup |
fish sauce
|
*
|
| ½ | pound |
rice noodles
|
|
| 1 | small |
red onion
thinly sliced |
*
|
| 2 | cups |
mung bean sprouts
|
|
| ½ | cup |
cilantro
chopped, to serve |
|
| 1 | each |
red chili peppers
sliced, to serve, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | inch |
ginger
sliced |
*
|
| 3 | each |
shallots
|
*
|
| 2.5 | quarts |
water
|
*
|
| 680.4 | g |
oxtails
|
* |
| 453.6 | g |
beef shanks
|
* |
| 59 | ml |
fish sauce
|
*
|
| 226.8 | g |
rice noodles
|
|
| 1 | small |
red onion
thinly sliced |
*
|
| 473 | ml |
mung bean sprouts
|
|
| 118 | ml |
cilantro
chopped, to serve |
|
| 1 | each |
red chili peppers
sliced, to serve, optional |
*
|
Directions
Put ginger 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 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, 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.
Serve with squeeze of lime and chiles.
