Very similar to a Vietnamese pho, this soup creates a very meaty broth with short ribs and beef shanks simmering with ginger, garlic, chile, star anise and cinnamon. All of these ingredients come together with rice noodles to produce a fragrant tasting dish. This is perfect for a cold night or a party, because you can customize your bowl to your own taste with a spritz of lime, fiery Sriracha sauce and sweet hoisin, and some mint and cucumber.
Southeast Asian Beef and Rice-Noodle Soup
Serves 8-10 (Main Course)
Recipe from Gourmet
3 lb meaty beef short ribs
3 lb beef shank in 2 or 3 pieces
2 Tbsp peanut or vegetable oil, divided
1 large onion, sliced
2 (1-inch) pieces peeled ginger, smashed
1 bunch scallions, white parts smashed and green chopped
3 garlic cloves, smashed
1 (4-inch long) fresh red or green chile, stemmed and halved lengthwise
2 qt water
1/4 cup soy sauce
4 whole star anise
1 (4-inch) cinnamon stick
14 oz dried flat Asian rice noodles
Accompaniments: mint sprigs; thinly sliced seedless cucumber; Sriracha and hoisin sauces; lime wedges
Pat meat dry. heat 1 Tbsp oil in an 8- to 10qt heavy pot over medium-high heat until it shimmers, then brown meat in batches (do not crowd), about 5 minutes per batch. Transfer to a platter.
Cook onion, ginger, white parts of scallions, garlic, and chile in remaining Tbsp oil in same pot over medium heat, stirring occasionally, until browned, about 12 minutes.
Add water, soy sauce, star anise, cinnamon stick, and meat (with juices) and simmer, covered, until meat is tender but not falling apart, 2 to 21/2 hours.
Transfer meat with tongs to a cutting board. Discard bones and membranes, then cut meat across the grain into 1/2-inch pieces.
Strain broth through a sieve (cheese cloth works well) lined with a double layer of dampened paper towels set into a large saucepan. Discard solids. Skim off fat. Season broth with salt, then return meat to broth and reheat.
Meanwhile, add noodles to a 4-qt pot of unsalted boiling water and let stand off heat, covered until softened, 4 to 8 minutes. Drain and divide among large soup bowls. Add scallion greens and ladle in
Note: Soup without noodles, can be made 3 days ahead. Chill meat in broth (covered once cool). remove any solidfied fat before reheating.