Star Anise Beef-Rice Noodle Soup
Submitted by bluebonnett28
A star anise beef and rice noodle soup in the style of Vietnamese pho: a long-simmered oxtail and shank broth scented with charred ginger, star anise, and cinnamon, over rice noodles, beef, and fresh herbs.
YIELD
8 servingsPREP
20 minCOOK
3 hrsREADY
3½ hrsThis deeply aromatic beef noodle soup is built on the bones of Vietnamese pho, with a broth that simmers for hours into something fragrant and restorative. The first step is the secret: ginger and shallots are charred under the broiler, which deepens and sweetens them and gives the broth its signature smoky backbone.
From there, oxtails and beef shank simmer low and slow, skimmed well for a clear stock, with star anise, cinnamon, and cloves perfuming the pot. Fish sauce seasons it, and the shank meat is shredded and set aside.
To serve, briefly cooked rice noodles go into each bowl, topped with the shredded beef, raw onion, and bean sprouts. Ladle the hot broth over to gently warm everything, then finish at the table with cilantro, a squeeze of lime, and fresh chiles. Every bowl is yours to customize.
Pro Tips
- Char the ginger and shallots until blackened in spots; this smoky depth is the defining flavor of a good pho broth.
- Skim the foam thoroughly as the bones first come to a boil, then simmer gently for a clear, clean broth.
- Degrease the strained stock before serving so the broth is light, not greasy.
- Ladle the broth over the bowls boiling hot, since its heat gently cooks the onion and warms the beef.
Variations
- Add thin slices of raw beef to the bowl and let the hot broth cook them, classic pho-style.
- Toast the whole spices before adding for even more fragrance.
- Offer hoisin and sriracha alongside the lime, herbs, and chiles.
Ingredients
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.
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