Vietnamese Beef Noodle Soup with Ginger

Preparation

1. Step 1

   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.

   Step 2

   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.

   Step 3

   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.

   Step 4

   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.

   Step 5

   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.

   Step 6

   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.

   Step 7

   In a medium pot of boiling water, cook the noodles until just tender, about 10 seconds; drain.

   Step 8

   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.

2. Fit to eat recipe

   Step 9

   (Per serving)

   Step 10

   Calories: 414

   Step 11

   Fat: 6g

   Step 12

   Cholesterol: 24mg

   Step 13

   Carbohydrate: 63g

   Step 14

   Sodium: 312mg

   Step 15

   Protein: 24g

   Step 16

   Fiber: 4g