Star anise beef-rice noodle soup

Yield: 8 Servings

Ingredients:

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 c Vietnamese fish sauce -(nuoc mam)-
1 ts Salt; or 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 c Bean sprouts
1/4 c Fresh coriander leaves - (coarsely chopped)
2 Green onions - cut into 2-in-long - thin julienne slices
1 Lime; sliced into 8 wedges
2 Red chiles; thinly sliced

Instructions:

PUT GINGER SHALLOTS AND ONION on a baking sheet; 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 onions. Serve with squeeze of lime and chiles.