This slow simmering beef broth soup is flavored with ginger, star anise and fish sauce and finished with cooked sirloin, rice noodles, bean sprouts and green onions.
INGREDIENTS (for 3 servings):
- 4 pounds bone-in beef shank
- 1 onion
- 5 slices fresh ginger root
- 1 pod star anise, whole
- 1 teaspoon salt
- 2 1/2 tablespoons fish sauce
- 1 (8 ounce) package dried rice noodles
- 1/2 pound cooked beef sirloin, thinly sliced
- 3 green onions, chopped
- 1 1/2 cups fresh bean sprouts
- 6 sprigs cilantro
In a large pot over medium heat, bring beef shank and 3 quarts water to a boil. Skim off foam. Reduce heat, cover and simmer 4 hours.
Preheat oven broiler. Place unpeeled whole onion under broiler until soft. Remove and peel.
Stir onion, ginger, anise, salt and fish sauce into beef mixture.
Bring a large pot of lightly salted water to a boil. Add rice noodles and cook for 8 to 10 minutes or until al dente; drain.
Divide noodles into three serving bowls. Place cooked sirloin on top of pasta in bowls. Sprinkle green onions, bean sprouts and cilantro evenly in bowls. Strain beef broth and divide evenly between serving bowls, pouring over assembled ingredients. Serve at once.