The stock must be refrigerated at least 6 hours; make it 1 day ahead.
Yield serves 4
Number Of Ingredients 16
Steps:
- Make the stock: Heat the star anise, cinnamon, and cloves in a small, dry skillet over medium-high heat until fragrant, about 2 minutes. Transfer to a 6-quart stockpot.
- Preheat the broiler. Broil the ginger and onions, flipping once, until blackened, about 5 minutes per side. Transfer to the pot. Add the oxtail, 2-inch scallion pieces, and peppercorns. Add 5 quarts water; bring to a boil. Skim foam. Add the salt. Reduce heat. Simmer, skimming occasionally, 2 1/2 hours.
- Pour the stock through a large sieve into a large bowl; discard the solids. Let cool 20 minutes. Pour through a cheesecloth-lined sieve into a large bowl. Refrigerate, covered, 6 hours or overnight.
- Make the soup: Chill the beef in the freezer until firm, about 2 hours. Cover the noodles with cold water. Let stand until the noodles are softened, about 30 minutes; drain.
- Cut the beef in half. Place each half flat side down, and cut the beef against the grain as thinly as possible. Allow the beef to warm to room temperature.
- Skim the fat from the stock; discard. Transfer the stock to a pot; add the shallots, and bring to a boil. Reduce heat, and simmer until the shallots are soft, about 15 minutes.
- In a medium pot of boiling water, cook the noodles until just tender, about 10 seconds; drain.
- Divide the noodles, beef, and sprouts among 4 bowls. Add the simmering stock (it will cook the beef gently). Top with thinly sliced scallions and herbs; serve each bowl with a lime wedge.
- (Per serving)
- Calories: 414
- Fat: 6g
- Cholesterol: 24mg
- Carbohydrate: 63g
- Sodium: 312mg
- Protein: 24g
- Fiber: 4g
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