Star Anise Beef-Rice Noodle Soup Recipe

Step 1

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.

Step 2

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.

Things You'll Need

  • 2 (1-in) chunks fresh ginger
  • 3 Shallots; unpeeled
  • 1 Onion; unpeeled
  • 2 1/2qt Water
  • 1 1/2lb Oxtails
  • - chopped into sections
  • 1lb Beef shank
  • 2 Whole star anise
  • 1 Cinnamon stick
  • 3 Whole cloves
  • 1/4c Vietnamese fish sauce
  • -(nuoc mam)-
  • 1ts Salt; or to taste
  • 1/2lb Flat rice-stick noodles
  • - soaked in water
  • - for 20 minutes
  • 6oz Sirloin steak
  • - trimmed of fat & sliced
  • - into paper-thin slices
  • 1 Onion; sliced thin
  • 2c Bean sprouts
  • 1/4c 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

About this Author - Recipes, food and cooking information.