Reviews (2)        Add Rating & Review     11 Ratings   5 star values:        2    4 star values:        2    3 star values:        4    2 star values:        1    1 star values:        2                Martha Stewart Member     Rating: Unrated       01/10/2011   I sub shank for oxtail, and I found whole star anise in a small cello package under the Badia brand, which in my store, has it's own little spices section near the produce. I love this soup, but use sirloin sliced VERY thinly, as I personally find the round to be tougher and have less flavor.         Martha Stewart Member     Rating: Unrated       02/28/2009   What can substitute for oxtail. Where can I find star anise--not available in this area. Thanks.

Back to Vietnamese Beef Noodle Soup with Ginger All Reviews for Vietnamese Beef Noodle Soup with Ginger - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Vietnamese Beef Noodle Soup with Ginger Credit: James Baigrie Recipe Summary Servings: 4

Ingredients For the Stock 8 whole star anise 1 whole cinnamon stick 6 whole cloves 1 piece (4 inches) peeled fresh ginger 2 medium onions, halved 4 pounds oxtail, rinsed thoroughly 6 scallions, white and pale-green parts only, cut into 2-inch pieces, plus 4 thinly sliced on the diagonal 1 teaspoon whole black peppercorns For the Soup 1 teaspoon coarse salt 8 ounces eye of round or sirloin of beef 8 ounces thin rice noodles (rice-stick) 2 shallots, thinly sliced 3/4 cup fresh bean sprouts For the Garnish 3/4 cup fresh cilantro sprigs 3/4 cup fresh basil leaves 1 lime, quartered

Cook’s Notes The stock needs to be refrigerated for at least six hours; make it a day ahead.

Gallery Vietnamese Beef Noodle Soup with Ginger Credit: James Baigrie

Recipe Summary Servings: 4

Vietnamese Beef Noodle Soup with Ginger      Credit: James Baigrie

Vietnamese Beef Noodle Soup with Ginger

Credit: James Baigrie

Vietnamese Beef Noodle Soup with Ginger

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 8 whole star anise 1 whole cinnamon stick 6 whole cloves 1 piece (4 inches) peeled fresh ginger 2 medium onions, halved 4 pounds oxtail, rinsed thoroughly 6 scallions, white and pale-green parts only, cut into 2-inch pieces, plus 4 thinly sliced on the diagonal 1 teaspoon whole black peppercorns

  • 1 teaspoon coarse salt 8 ounces eye of round or sirloin of beef 8 ounces thin rice noodles (rice-stick) 2 shallots, thinly sliced 3/4 cup fresh bean sprouts

  • 3/4 cup fresh cilantro sprigs 3/4 cup fresh basil leaves 1 lime, quartered

Directions

Make stock: Heat star anise, cinnamon, and cloves in a small dry skillet over medium-high heat until fragrant, about 2 minutes. Transfer to a 6-quart stockpot.

Preheat broiler. Broil ginger and onions, flipping once, until blackened, about 5 minutes per side. Transfer to pot. Add oxtail, 2-inch scallion pieces, and peppercorns. Add 5 quarts water; bring to a boil. Skim foam. Add salt. Reduce heat. Simmer, skimming occasionally, 2 1/2 hours.

Pour stock through a large sieve into a large bowl; discard solids. Let cool 20 minutes. Pour through a cheesecloth-lined sieve into a large bowl. Refrigerate, covered, 6 hours or overnight.

Make soup: Chill beef in freezer until firm, about 2 hours. Cover noodles with cold water. Let stand until noodles are softened, about 30 minutes; drain.

Cut beef in half. Place each half flat side down, and cut beef against the grain as thinly as possible. Allow beef to warm to room temperature.

Skim fat from stock; discard. Transfer stock to a pot; add shallots, and bring to a boil. Reduce heat, and simmer until shallots are soft, about 15 minutes.

Bring a medium pot of water to a boil. Add noodles; cook until just tender, about 10 seconds; drain.

Divide noodles, beef, and sprouts among 4 bowls. Add simmering stock (it will cook beef gently). Top with thinly sliced scallions and herbs; serve each with a lime wedge.

Cook’s Notes The stock needs to be refrigerated for at least six hours; make it a day ahead.

Cook’s Notes

The stock needs to be refrigerated for at least six hours; make it a day ahead.

Reviews (2)

 Add Rating & Review     11 Ratings   5 star values:        2    4 star values:        2    3 star values:        4    2 star values:        1    1 star values:        2        

   Martha Stewart Member     Rating: Unrated       01/10/2011   I sub shank for oxtail, and I found whole star anise in a small cello package under the Badia brand, which in my store, has it's own little spices section near the produce. I love this soup, but use sirloin sliced VERY thinly, as I personally find the round to be tougher and have less flavor.         Martha Stewart Member     Rating: Unrated       02/28/2009   What can substitute for oxtail. Where can I find star anise--not available in this area. Thanks.

Reviews (2)

Add Rating & Review     11 Ratings   5 star values:        2    4 star values:        2    3 star values:        4    2 star values:        1    1 star values:        2

Add Rating & Review

11 Ratings 5 star values: 2 4 star values: 2 3 star values: 4 2 star values: 1 1 star values: 2

11 Ratings 5 star values: 2 4 star values: 2 3 star values: 4 2 star values: 1 1 star values: 2

11 Ratings 5 star values: 2 4 star values: 2 3 star values: 4 2 star values: 1 1 star values: 2

  • 5 star values: 2 4 star values: 2 3 star values: 4 2 star values: 1 1 star values: 2

    Martha Stewart Member     Rating: Unrated       01/10/2011   I sub shank for oxtail, and I found whole star anise in a small cello package under the Badia brand, which in my store, has it's own little spices section near the produce. I love this soup, but use sirloin sliced VERY thinly, as I personally find the round to be tougher and have less flavor.  

Martha Stewart Member     Rating: Unrated       02/28/2009   What can substitute for oxtail. Where can I find star anise--not available in this area. Thanks.

    Martha Stewart Member

    Rating: Unrated 01/10/2011

I sub shank for oxtail, and I found whole star anise in a small cello package under the Badia brand, which in my store, has it’s own little spices section near the produce. I love this soup, but use sirloin sliced VERY thinly, as I personally find the round to be tougher and have less flavor.

Rating: Unrated

Rating: Unrated 02/28/2009

What can substitute for oxtail. Where can I find star anise–not available in this area. Thanks.

All Reviews for Vietnamese Beef Noodle Soup with Ginger

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All Reviews for Vietnamese Beef Noodle Soup with Ginger

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest