This comforting Star Anise Beef-Rice Noodle Soup delivers a deep, complex flavor profile reminiscent of classic Vietnamese Pho but with distinct Thai aromatic touches. The broth is built from oxtails and beef shank, simmered for hours with charred ginger, shallots, and onion to create a rich, savory base. Star anise, cinnamon, and cloves add warm, sweet-spicy notes that permeate the clear stock. Silky rice noodles serve as the perfect vehicle for the hot broth, which gently cooks paper-thin slices of raw sirloin at the table. Topped with crunchy bean sprouts, fresh cilantro, and a squeeze of lime, this dish balances tender meat, crisp vegetables, and aromatic spices. It is an ideal meal for chilly evenings or when you crave a hearty, restaurant-quality soup at home.
Star Anise Beef-Rice Noodle Soup
Description
This comforting Star Anise Beef-Rice Noodle Soup delivers a deep, complex flavor profile reminiscent of classic Vietnamese Pho but with distinct Thai aromatic touches. The broth is built from oxtails and beef shank, simmered for hours with charred ginger, shallots, and onion to create a rich, savory base. Star anise, cinnamon, and cloves add warm, sweet-spicy notes that permeate the clear stock. Silky rice noodles serve as the perfect vehicle for the hot broth, which gently cooks paper-thin slices of raw sirloin at the table. Topped with crunchy bean sprouts, fresh cilantro, and a squeeze of lime, this dish balances tender meat, crisp vegetables, and aromatic spices. It is an ideal meal for chilly evenings or when you crave a hearty, restaurant-quality soup at home.Ingredients
Directions
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Preheat the broiler. Place the unpeeled ginger chunks, shallots, and onion on a baking sheet.
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Broil the aromatics until they are charred and blistered, turning occasionally to ensure even charring.
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In a large stockpot, combine the water, oxtails, beef shank, star anise, cinnamon stick, and whole cloves.
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Bring the pot to a boil over high heat.
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Carefully skim and discard any scum or impurities that rise to the surface of the stock.
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Add the charred ginger, shallots, and onion to the pot.
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Reduce the heat to low and simmer gently for 2 hours.
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Remove the beef shank and oxtails from the pot with a slotted spoon.
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Allow the meat to cool slightly, then shred the beef from the shank and oxtails, discarding bones and gristle. Reserve the shredded meat.
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Return any desired meat to the pot or set aside; continue simmering the remaining stock and bones for 1 hour longer to deepen the flavor.
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Remove and discard all bones and large solid aromatics from the stock.
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Strain the stock through a fine-mesh sieve into a clean pot or container. Degrease the stock by removing excess fat from the surface.
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Stir in the fish sauce and salt to taste. Keep the broth warm.
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In a separate large pot, bring 3 quarts of water to a rolling boil.
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Add the drained rice noodles to the boiling water and cook for 1 minute, or until tender.
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Drain the noodles thoroughly in a colander.
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Divide the cooked noodles evenly among 8 soup bowls.
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Top each bowl with a portion of the shredded cooked beef, thin slices of raw sirloin steak, sliced onion, and bean sprouts.
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Ladle approximately 1 1/4 cups of the hot broth over the noodles and meat in each bowl. The heat of the broth will cook the raw sirloin.
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Garnish with fresh coriander leaves and sliced green onions.
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Serve immediately with lime wedges and sliced red chiles on the side.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 0.0kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The raw sirloin slices must be cut paper-thin so they cook instantly in the hot broth. If your steak is thicker, slice it against the grain while partially frozen for easier cutting.
Fish sauce is essential for the authentic umami depth. Adjust the amount based on the saltiness of your specific brand.
To make the broth clearer, skim the scum diligently during the initial boil. Do not let the stock boil vigorously during the simmering phase, as this will make the broth cloudy.
Leftover broth can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Store noodles separately to prevent them from absorbing too much liquid and becoming mushy.
