VIETNAMESE BEEF NOODLE SOUP WITH GINGER

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Vietnamese Beef Noodle Soup with Ginger image

The stock must be refrigerated at least 6 hours; make it 1 day ahead.

Yield serves 4

Number Of Ingredients 16

8 whole star anise
1 whole cinnamon stick
6 whole cloves
1 piece (4 inches) peeled fresh ginger
2 medium onions, halved
4 pounds oxtail, rinsed thoroughly
6 scallions, white and pale-green parts only, cut into 2-inch pieces, plus 4 scallions, thinly sliced on the diagonal
1 teaspoon whole black peppercorns
1 teaspoon coarse salt
8 ounces eye of round or sirloin of beef
8 ounces thin rice noodles (rice sticks)
2 shallots, thinly sliced
3/4 cup fresh bean sprouts
3/4 cup fresh cilantro sprigs
3/4 cup fresh basil leaves
1 lime, quartered

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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