Spicy Vietnamese Beef Noodle Soup

Ingredients

• tablespoon vegetable oil
• thick slice sbeef shank
• pound sbeef oxtail, cut into piece s
• (6 inch) piece fresh ginger, slice d
• whole star anise
• cinnamon stick
• teaspoon fennel seeds
• teaspoon whole coriander seeds
• whole clove s
• cardamom pod
• quart swater
• onion, halved
• clove sgarlic
• tablespoon swhite sugar
• bay leaf
• tablespoon sfish sauce
• tablespoon soy sauce
• (16 ounce) packagefresh rice noodles
• cup fresh bean sprouts, or to taste
• fresh jalapeño pepper, slice d into rings, or to taste

Instructions

1. Heat oil in a large pot over medium high heat. Add beef shanks, oxtail pieces, and ginger; cook, turning occasionally, until browned, 3 to 5 minutes per side. Add star anise, cinnamon stick, fennel seeds, coriander seeds, cloves, and cardamom pod; sauté until fragrant, about 30 seconds.
2. Add water, onion, garlic, white sugar, and bay leaf to beef mixture; bring to a boil, reduce heat to low, and simmer until broth is flavorful and meat is falling off the bone, 5 to 6 hours. Remove meat and reserve. Strain broth into a pot; discard strained spices and vegetables.
3. Chop beef shank and oxtail meat; add to broth. Stir in fish sauce and soy sauce; bring to a simmer. Reduce heat to low; keep warm.
4. Place noodles in a large bowl; cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain and rinse in cold water.
5. Place a handful of bean sprouts in the bottom of a large soup bowl. Top with a large handful rice noodles and a few jalapeño slices. Ladle broth into bowl to cover noodles. Unknown

Tips

The nutrition data for this recipe includes the full amount of the broth ingredients. The actual amount of the broth consumed will vary.