Beef and Rice Noodle Soup Recipes

Ingredients :

1.35 kg

5-6

1 tablespoon

1 teaspoon

2 tablespoons

450 g

225-300 g

Soup Accompaniments :

115 g

1/2

4-5

oxtail, cut into pieces

stalks lemon grass, chopped

large piece fresh root ginger, peeled

onion, sliced

whole star anise

cloves

cinnamon stick (optional)

sugar

salt

fish sauce

flat rice noodles, soaked in hot water for 10 minutes, then drained

sirloin beef steak, cut into small paper thin slices

bean sprouts

cucumber, thinly shredded

lettuce leaves, shredded

onion, thinly sliced

small red chilies, seeded and chopped

limes, cut into wedges

fresh mint, basil and coriander leaves

chili sauce

Method :

Trim off as much excess fat from oxtail as possible.
Place pieces in a large pt, add lemon grass, ginger, onion, star anise, cloves and cinnamon stick, if using.
Add 2 liters water and bring to the boil.
Reduce heat and simmer oxtail for at least 2¹/2 hours, skimming the surface occasionally to remove scum.
Strain stock and discard oxtail and flavoring ingredients (the meat from the bones can be used for another dish).
Add sugar, salt, and fish sauce to clear stock, bring back to the boil and simmer for 2-3 minutes.
(At this stage, stock can be cooled and refrigerated for 1-2 days, if wished. Fat can be removed from surface and stock reheated ready for use).
Arrange soup accompaniments on a serving platter.
Place a portion of rice noodles in each of 4-6 large individual serving bowls.
Bring beef broth to a rolling boil.
Place a few slices of beef steak on top of noodles and pour in boiling broth to fill the bowls about three quarters full.
Bring them to the table.
Each person takes a small amount of bean sprouts, cucumber, lettuce, onion, chilies and herbs and places them on top of the noodles, with a squeeze of lime or more seasonings as desired.

Serves 4-6

This is almost a meal on its own, and traditionally ma be eaten as breakfast, lunch or as a snack at any time of day.