Ingredients:
- 4 lb meaty cross-cut beef shanks (sometimes called beef shins; 1 1/2 inches thick)
- 3 whole cloves
- accompaniments: fresh bean sprouts ; very thinly sliced onion (rinsed and drained); fresh cilantro, mint , and basil ( preferably thai) leaves; thinly sliced scallions; lime wedges; thinly sliced fresh thai or serrano chiles; asian fish sauce
Directions:
- Make broth: Roast onions and ginger directly on rack of a gas burner over high heat, turning with tongs, until blistered and blackened, 10 to 15 minutes. (Alternatively, broil onions and ginger on foil-lined rack of a broiler pan about 5 inches from heat, turning occasionally, until charred, 20 to 25 minutes for onions; 25 to 30 minutes for ginger.) Transfer to a bowl and cool. When cool enough to handle, rinse and rub under cold running water to remove any blackened pieces (some areas will remain browned).
- While onions and ginger roast, cover shanks with 2 quarts cold water in a 6- to 8-quart pot. Bring to a boil, then drain in a large colander (discard cooking water) and rinse well with cold water. Clean pot.
- Wrap star anise, cinnamon stick, cloves, and peppercorns in cheesecloth and tie into a bundle with kitchen string to make a spice bag, then add to cleaned pot along with 4 quarts water, shanks, onions, and ginger. Simmer, uncovered, skimming froth occasionally, 2 hours. Add remaining quart water and return to a boil, then reduce heat and simmer, skimming froth occasionally, until shanks are very tender, about 1 hour more.
- Prepare sirloin and noodles for soup while broth simmers: Freeze steak until firm but not frozen solid, 30 to 45 minutes, then slice across the grain with a sharp thin knife into less than 1/8-inch-thick slices.
- Soak rice noodles in cold water to cover until softened, about 30 minutes, then drain in cleaned large colander. Cook noodles in a 6-quart pot of boiling water, uncovered, stirring, 1 minute, then drain.
- Finish soup: Transfer shanks with tongs to a cutting board. Clean pot. When shanks are cool enough to handle, remove meat from bones and cut into small pieces, discarding bones, fat, and sinew. Set aside 2 cups beef (reserve remainder for another use).
- Pour broth through a fine-mesh sieve into a large heatproof bowl, discarding solids. Measure broth: If there is more than 3 quarts (12 cups), boil in cleaned pot until reduced; if there is less, add water. Let stand until fat rises to top, 1 to 2 minutes, then skim off fat if desired.
- Combine broth and beef (2 cups) in cleaned 6- to 8-quart pot and bring to a boil, then add fish sauce and salt and return to a boil just before serving.
- Divide noodles among 6 large deep bowls. Top noodles with uncooked sliced steak and ladle boiling-hot broth (with pieces of beef shanks) over steak and noodles. (Hot broth will cook steak.)
- Serve soup with accompaniments.
- Cooks' notes: · Broth can be made (and strained) 3 days ahead and cooled completely, uncovered, then chilled with 2 cups beef, covered. Bring to a boil just before serving. · In place of the sliced sirloin steak or tenderloin, you can use beef shabu-shabu (paper-thin slices of meat available at Asian markets) or thinly sliced rare roast beef (from deli counter), torn into pieces.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 467.18 Kcal (1956 kJ) | ||
| Calories from fat | 107.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.95g | 18% | |
|---|---|---|---|
| Cholesterol | 52.49mg | 17% | |
| Sodium | 2301.16mg | 96% | |
| Potassium | 415.87mg | 9% | |
| Total Carbs | 68.4g | 23% | |
| Sugars | 3.01g | 12% | |
| Dietary Fiber | 2.54g | 10% | |
| Protein | 19.13g | 38% | |
| Vitamin C | 3.8mg | 6% | |
| Iron | 2.5mg | 14% | |
| Calcium | 41.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 203.22 Kcal (851 kJ) | ||
| Calories from fat | 46.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.2g | 18% | |
|---|---|---|---|
| Cholesterol | 22.83mg | 17% | |
| Sodium | 1000.99mg | 96% | |
| Potassium | 180.9mg | 9% | |
| Total Carbs | 29.75g | 23% | |
| Sugars | 1.31g | 12% | |
| Dietary Fiber | 1.1g | 10% | |
| Protein | 8.32g | 38% | |
| Vitamin C | 1.7mg | 6% | |
| Iron | 1.1mg | 14% | |
| Calcium | 18mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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