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Foodgeek: |
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Rating: |
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Servings: |
8 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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2 (1-inch each) 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 cup Vietnamese fish sauce (nuoc mam)
1 tsp. salt, or to taste
1/2 lb. flat rice-stick noodles, soaked in water for 20 minutes
6 oz. sirloin steak, trimmed of fat and sliced into paper-thin slices
1 onion, thinly sliced
2 cups bean sprouts
1/4 cup fresh coriander leaves, coarsely chopped
2 green onions, cut into 2-inch long thin julienne slices
1 lime, sliced into 8 wedges
2 red chiles, thinly sliced
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Directions:
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Put ginger, onion 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 a pot; reduce to low heat and 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.
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