Soups Recipes - Beef Noodle Soup Recipe

Ingredients

• 500g/1 1/4lb dried noodles, soaked in water for 20 minutes

• 1 onion, halved and finely sliced

• 6-8 spring onions (scallions), cut into long pieces

• 2-3 fresh red chilies, seeded and finely sliced

• 115g/4oz bean sprouts

• 1 large bunch each fresh coriander (cilantro) and mint, stalks removed, leaves chopped, to garnish

• 2 limes, cut in wedges, and hoi sin sauce and fish sauce, to serve

For the stock:

• 1.5kg/3lb oxtail, trimmed of fat and cut into thick pieces

• 1 kg/2 1/4lb beef shank or brisket

• 2 large onions

• 2 carrots

• 7.5cm/3in fresh root ginger, cut into chunks

• 6 cloves

• 2 cinnamon sticks

• 6 star anise

• 5ml/1 tsp black peppercorns

• 30ml/2 tbsp soy sauce

• 45-60ml/3-4 tbsp fish sauce

• salt

Serves 6

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Method:

1. To make the stock, put the oxtail into a large, deep pan and cover with water. Bring it to the boil and cook for 10 minutes.

2. Drain the oxtail, rinsing off any scum, and return it to the clean pan with the other stock ingredients, apart from the fish sauce.

3. Cover with 3 liters/12 cups water. Boil, then simmer for 2-3 hours with the lid on, and I hour without it Skim, then strain 2 liters/8 cups stock into another pan.

4. Cut the cooked meat into thin pieces; discard the bones. Bring the stock to the boil, stir in the fish sauce, season to taste, and keep simmering until ready to use.

5. Cook the noodles in boiling water until tender; then drain and divide among six wide soup bowls. Top each serving with beef, onion, spring onions, chilies and bean sprouts.

6. Ladle the hot stock over the top, sprinkle with fresh herbs and serve with the lime wedges to squeeze over and the sauces to pass around.