Spicy Vietnamese Beef Noodle Soup

Ingredients

• Servings: 8
• broth:
• 1 tablespoon vegetable oil
• 2 thick slices beef shank
• 2 pounds beef oxtail, cut into pieces
• 1 (6 inch) piece fresh ginger, sliced
• 6 whole star anise
• 1 teaspoon fennel seed
• 1 teaspoon whole coriander seeds
• 2 whole cloves
• 1 cinnamon stick
• 1 cardamom pod
• 3 quarts water
• 1 onion, halved
• 6 cloves garlic
• 2 tablespoons sugar
• 1 bay leaf
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 (16 ounce) package fresh rice noodles
• 1 cup fresh bean sprouts, or to taste
• 1 fresh jalapeno pepper, sliced into rings, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 5 hrs 15 mins

Ready Time: 5 hrs 35 mins


• heat oil in a large pot over medium-high heat. cook beef shank, oxtail pieces, and ginger in hot oil, turning occasionally, until browned, 3 to 5 minutes per side. add star anise, fennel seed, coriander seed, cloves, cinnamon stick, and cardamom pod to the pot and saute until fragrant, about 30 seconds.
• stir water, onion, garlic, sugar, and bay leaf into 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.
• chop beef shank meat and add to broth in pot; stir in fish sauce and soy sauce. bring broth to a simmer and reduce heat to low to keep warm.
• place rice noodles in a large bowl and cover with hot water. set aside until noodles are softened, about 5 minutes. drain and rinse in cold water.
• place a handful of bean sprouts in the bottom of a large soup bowl. top with a large handful of prepared rice noodles and drop a few jalapeno slices over noodles. ladle beef broth into bowl to cover noodles.