Spicy Vietnamese Beef and Noodle Soup

Preparation

1. Step 1

   Heat peanut oil in heavy large pot over medium-high heat. Sprinkle oxtails with salt and pepper. Add oxtails to pot and brown on all sides, about 20 minutes. Transfer oxtails to large bowl. Add onions and next 6 ingredients to same pot. Sauté until vegetables are tender, about 8 minutes. Return oxtails to pot. Add 12 cups water, beef broth and 3 tablespoons fish sauce. Cover and simmer gently until oxtails are very tender, about 3 hours.

   Step 2

   Using tongs, transfer oxtails to large bowl. Strain broth into another large pot; discard solids. Remove meat from oxtails; discard bones. Add meat to broth.

   Step 3

   Refrigerate overnight. Spoon solid fat off top of soup. Cook noodles in large pot of boiling salted water until tender. Drain; rinse under cold water. Return to same pot. Toss noodles with sesame oil.

   Step 4

   Bring soup to boil. Divide noodles, sprouts and next 6 ingredients among 6 bowls. Ladle soup into bowls. Serve with lime wedges and additional fish sauce.

2. Step 5

   *Available at Asian markets and some supermarkets nationwide.