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1
Make the stock: Heat the star anise, cinnamon, and cloves in a small, dry skillet over medium-high heat until fragrant, about 2 minutes.
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2
Transfer to a 6-quart stockpot.
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3
Preheat the broiler.
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4
Broil the ginger and onions, flipping once, until blackened, about 5 minutes per side.
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5
Transfer to the pot.
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6
Add the oxtail, 2-inch scallion pieces, and peppercorns.
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7
Add 5 quarts water; bring to a boil.
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8
Skim foam.
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9
Add the salt.
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10
Reduce heat.
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11
Simmer, skimming occasionally, 2 1/2 hours.
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12
Pour the stock through a large sieve into a large bowl; discard the solids.
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13
Let cool 20 minutes.
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14
Pour through a cheesecloth-lined sieve into a large bowl.
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15
Refrigerate, covered, 6 hours or overnight.
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16
Make the soup: Chill the beef in the freezer until firm, about 2 hours.
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17
Cover the noodles with cold water.
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18
Let stand until the noodles are softened, about 30 minutes; drain.
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19
Cut the beef in half.
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20
Place each half flat side down, and cut the beef against the grain as thinly as possible.
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21
Allow the beef to warm to room temperature.
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22
Skim the fat from the stock; discard.
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23
Transfer the stock to a pot; add the shallots, and bring to a boil.
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24
Reduce heat, and simmer until the shallots are soft, about 15 minutes.
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25
In a medium pot of boiling water, cook the noodles until just tender, about 10 seconds; drain.
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26
Divide the noodles, beef, and sprouts among 4 bowls.
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27
Add the simmering stock (it will cook the beef gently).
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28
Top with thinly sliced scallions and herbs; serve each bowl with a lime wedge.
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29
(Per serving)
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30
Calories: 414
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31
Fat: 6g
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32
Cholesterol: 24mg
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33
Carbohydrate: 63g
-
34
Sodium: 312mg
-
35
Protein: 24g
-
36
Fiber: 4g
