Southeast Asian Beef and Rice-Noodle Soup

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. 1

   Pat meat dry.

2. 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. 3

   Transfer to a platter.

4. 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. 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. 6

   Transfer meat with tongs to a cutting board.

7. 7

   Discard bones and membranes, then cut meat across the grain into 1/2-inch pieces.

8. 8

   Strain broth through a sieve lined with a double layer of dampened paper towels set into a large saucepan.

9. 9

   Discard solids.

10. 10

    Skim off fat.

11. 11

    Season broth with salt, then return meat to broth and reheat.

12. 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. 13

    Drain and divide among large soup bowls.

14. 14

    Add scallion greens and ladle in soup.