STAR ANISE BEEF-RICE NOODLE SOUP

      Title: STAR ANISE BEEF-RICE NOODLE SOUP
  Categories: Soups
       Yield: 8 Servings
  
       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 ts 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.
[ add our full cookbook to your website ] [ Search The Cookbook ]