Star anise beef-rice noodle soup

 
                      STAR ANISE BEEF-RICE NOODLE SOUP
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            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.
  
 
 
                    - - - - - - - - - - - - - - - - - -