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
Method:
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.
Drain the
oxtail, rinsing off any scum, and return it to
the clean pan with the other stock ingredients,
apart from the fish sauce.
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.
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.
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.
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.
Asian Soups Recipes - Beef
Noodle Soup Recipe
