Star Anise Beef-Rice Noodle Soup

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This recipe features the exotic spice, star anise. The combines oxtail, cinnamon, cloves, fish sauce, corranider, fresh lime and chiles to make a spicy hot soup.

  • PrepN/A |
  • TotalN/A |
  • Serves 8


    • 2 (1-in) chunks fresh ginger
    • 3 shallots unpeeled
    • 1 onion unpeeled
    • 2 1/2 qt water
    • 1 1/2 lb oxtails, chopped into sections
    • 1 lb beef shank
    • 2 whole star anise
    • 1 cinnamon stick
    • 3 whole cloves
    • 1/4 cup vietnamese fish sauce (nuoc mam)
    • 1 teaspoon salt, to taste
    • 1/2 lb flat rice-stick noodles, soaked in water for 20 minutes
    • 6 oz sirloin steak trimmed of fat & sliced into paper-thin slices
    • 1 onion sliced thin
    • 2 cup bean sprouts
    • 1/4 cup fresh coriander leaves (cilantro), coarsely chopped
    • 2 green onions cut into 2-in-long thin julienne slices
    • 1 lime sliced into 8 wedges
    • 2 red chiles, thinly sliced


Put ginger, shallots and onion on a baking sheet and place under a hot broiler until charred.

In a stock pot, bring the water, oxtails and beef shank to a boil. Thoroughly skim and discard the scum from the surface of the stock. Drop the charred ingredients, star anise, cinnamon stick and cloves into pot, reduce to low heat; simmer for 2 hours. Remove the meat.

Remove and shred the meat from the shank and reserve. Return the bone to the simmering stock. Simmer 1 hour
longer. When soup is done, remove and discard bones. Strain and degrease stock; add fish sauce and salt.
Keep warm. In a separate pot, bring 3 quarts water to a boil. Drain noodles and add to boiling water; cook
for 1 minute. Drain in a colander.

Divide noodles among 8 soup bowls (about 1-to-2-cup-size bowls). Divide and top each bowl of noodles with shredded cooked beef, the raw sirloin steak slices, onion slices and bean sprouts. Ladle about 1 1/4 cups hot
soup stock (this will cook the beef) to cover the noodles and beef, top with fresh coriander and green

Serve with squeeze of lime and chiles.

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