Southeast Asian Beef and Rice-Noodle Soup

Southeast Asian Beef and Rice-Noodle Soup
Photo by Mikkel Vang

Ingredients

  • 1 (4-inch-long) fresh red or green chile, stemmed and halved lengthwise
  • 1 bunch scallions
  • 2 (1-inch) pieces peeled ginger
  • thinly sliced seedless cucumber
  • lime wedges
  • 3 cloves garlic
  • 4 whole star anise
  • + 10 more ingredients
    • 2 tablespoons peanut or vegetable oil, divided
    • Sriracha and hoisin sauces
    • mint sprigs
    • ¼ cup soy sauce
    • 3 pounds beef shank in 2 or 3 pieces
    • 14 ounces dried flat Asian rice noodles
    • 2 quart water
    • 1 (4-inch) cinnamon stick
    • 1 large onion
    • 3 pounds meaty beef short ribs

Pat meat dry. Heat 1 tablespoon oil in an 8- to 10-quart 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. Cook onion, ginger, white parts of scallions, garlic, and chile in remaining tablespoon oil in s...

View full recipe at Epicurious

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