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Southeast Asian Beef and Rice-Noodle Soup

Inspired by Vietnamese pho (pronounced “fuh”), this soup creates its own broth as meaty short ribs and beef shank simmer with ginger, garlic, chile, and the sweet spice of star anise and cinnamon—supermarket ingredients that come together with slippery rice noodles to produce a wonderfully fragrant and authentic-tasting dish. It’s a great choice for a party, because everyone gets to customize their bowl to their own taste with a spritz of lime, some fiery Sriracha sauce and sweet hoisin, and a scattering of mint and cucumber.

3

lb

meaty beef short ribs

3

lb

beef shank in 2 or 3 pieces

2

tablespoons

peanut or vegetable oil, divided

1

large

onion, sliced

2

(1-inch) pieces peeled ginger, smashed

1

bunch

scallions, white parts smashed and greens chopped

3

garlic cloves, smashed

1

(4-inch-long) fresh red or green chile, stemmed and halved lengthwise

2

qt

water

1/4

cup

soy sauce

4

whole star anise

1

(4-inch) cinnamon stick

14

oz

dried flat Asian rice noodles

*

Accompaniments:

mint, sprigs

1

*

2

Pat meat dry. Heat 1 Tbsp oil in an 8- to 10-qt heavy pot over medium-high heat until it shimmers, then brown meat in batches (do not crowd), about 5 minutes per batch. Transfer to a platter.

3

*

4

Cook onion, ginger, white parts of scallions, garlic, and chile in remaining Tbsp oil in same pot over medium heat, stirring occasionally, until browned, about 12 minutes.

5

*

6

Add water, soy sauce, star anise, cinnamon stick, and meat (with juices) and simmer, covered, until meat is tender but not falling apart, 2 to 2 1/2 hours.

7

*

8

Transfer meat with tongs to a cutting board. Discard bones and membranes, then cut meat across the grain into 1/2-inch pieces.

9

*

10

Strain broth through a sieve lined with a double layer of dampened paper towels set into a large saucepan. Discard solids. Skim off fat. Season broth with salt, then return meat to broth and reheat.

11

*

12

Meanwhile, add noodles to a 4-qt pot of unsalted boiling water and let stand off heat, covered, until softened, 4 to 8 minutes. Drain and divide among large soup bowls. Add scallion greens and ladle in soup.

Servings: 10

Yield: 10 Servings

Nutrition Facts

Serving size: 1/10 of a recipe (10.7 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 8 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

171.96

Calories From Fat (46%)

78.32

% Daily Value

Total Fat 8.72g

13%

Saturated Fat 3.34g

17%

Cholesterol 46.56mg

16%

Sodium 401.2mg

17%

Potassium 330.82mg

9%

Total Carbohydrates 3.94g

1%

Fiber 0.84g

3%

Sugar 0.68g

 

Protein 18.99g

38%

Tips

Cooks’ note: Soup, without noodles, can be made 3 days ahead. Chill meat in broth (covered once cool). Remove any solidified fat before reheating.