• 1 tablespoon vegetable oil
  • 2 thick slices beef shank
  • 2 pounds beef oxtail, cut into pieces
  • 1 (6 inch) piece fresh ginger, sliced
  • 6whole star anise
  • 1 teaspoon fennel seed
  • 1 teaspoon whole coriander seeds
  • 2whole cloves
  • 1cinnamon stick
  • 1cardamom pod
  • 3 quarts water
  • 1onion, halved
  • 6 cloves garlic
  • 2 tablespoons white sugar
  • 1bay leaf
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 (16 ounce) package fresh rice noodles
  • 1 cup fresh bean sprouts, or to taste
  • 1fresh jalapeno pepper, sliced into rings, or to taste
  • Directions

  • Step 1

    Heat oil in a large pot over medium-high heat. Cook beef shank, oxtail pieces, and ginger in hot oil, turning occasionally, until browned, 3 to 5 minutes per side. Add star anise, fennel seed, coriander seed, cloves, cinnamon stick, and cardamom pod to the pot and saute until fragrant, about 30 seconds.


  • Step 2

    Stir water, onion, garlic, white sugar, and bay leaf into beef mixture; bring to a boil, reduce heat to low, and simmer until broth is flavorful and meat is falling off the bone, 5 to 6 hours. Remove meat and reserve. Strain broth into a pot; discard strained spices and vegetables.

  • Step 3

    Chop beef shank meat and add to broth in pot; stir in fish sauce and soy sauce. Bring broth to a simmer and reduce heat to low to keep warm.

  • Step 4

    Place rice noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain and rinse in cold water.

  • Step 5

    Place a handful of bean sprouts in the bottom of a large soup bowl. Top with a large handful of prepared rice noodles and drop a few jalapeno slices over noodles. Ladle beef broth into bowl to cover noodles.

  • Nutrition:

    The nutrition data for this recipe includes the full amount of the broth ingredients. The actual amount of the broth consumed will vary.

    Source: Read Full Article