STAR ANISE BEEF-RICE NOODLE SOUP

Servings: 8
Ingredients:

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 ts 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; 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.

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