Name: Southeast Asian Beef and Rice-Noodle Soup
Cook time: 45 min
Total time: 3 1/2 hr
Ingredients: 3 pounds meaty beef short ribs; 3 pounds 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 quart water; 1/4 cup soy sauce; 4 whole star anise; 1 (4-inch) cinnamon stick; 14 ounces dried flat Asian rice noodles; Accompaniments: mint sprigs; thinly sliced seedless cucumber; Sriracha and hoisin sauces; lime wedges

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photo by Mikkel Vang

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. Its 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.

Cooks' note:

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

Recipe notes

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