
Southeast Asian Beef and Rice-Noodle Soup
A delicious japanese dish. Dairy-free option.
Total Time
169 min
Serves
6
Rating
0.0 (0)
Ingredients
- 3 pounds meaty beef short ribs
- 3 pounds beef shank in 2 or 3 pieces
- 2 tablespoons peanut or vegetable oil
- divided
- 1 large onion
- sliced
- 2 (1-inch) pieces peeled ginger
- smashed
- 1 bunch scallions
- white parts smashed and greens chopped
- 3 garlic cloves
- smashed
- 1 (4-inch-long) fresh red or green chile
- stemmed and halved lengthwise
- 2 quart water
- 1/4 cup soy sauce
- 4 whole star anise
- 1 (4-inch) cinnamon stick
- 14 ounces dried flat Asian rice noodles
- Accompaniments: mint sprigs; thinly sliced seedless cucumber; Sriracha and hoisin sauces; lime wedges
Instructions
- 1
Pat meat dry.
- 2
Heat 1 tablespoon oil in an 8- to 10-quart heavy pot over medium-high heat until it shimmers, then brown meat in batches (do not crowd), about 5 minutes per batch.
- 3
Transfer to a platter.
- 4
Cook onion, ginger, white parts of scallions, garlic, and chile in remaining tablespoon oil in same pot over medium heat, stirring occasionally, until browned, about 12 minutes.
- 5
Add water, soy sauce, star anise, cinnamon stick, and meat (with juices) and simmer, covered, until meat is tender but not falling apart, 2 to 21/2 hours.
- 6
Transfer meat with tongs to a cutting board.
- 7
Discard bones and membranes, then cut meat across the grain into 1/2-inch pieces.
- 8
Strain broth through a sieve lined with a double layer of dampened paper towels set into a large saucepan.
- 9
Discard solids.
- 10
Skim off fat.
- 11
Season broth with salt, then return meat to broth and reheat.
- 12
Meanwhile, add noodles to a 4-quart pot of unsalted boiling water and let stand off heat, covered, until softened, 4 to 8 minutes.
- 13
Drain and divide among large soup bowls.
- 14
Add scallion greens and ladle in soup.