Star Anise Beef-Rice Noodle Soup

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.