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Star Anise Beef-rice Noodle Soup

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: STAR ANISE BEEF-RICE NOODLE SOUP
 Categories: Soups
      Yield: 8 Servings
 
      2    (1-in) chunks fresh ginger
      3    Shallots; unpeeled
      1    Onion; unpeeled
  2 1/2 qt Water
  1 1/2 lb Oxtails
           - chopped into sections
      1 lb Beef shank
      2    Whole star anise
      1    Cinnamon stick
      3    Whole cloves
    1/4 c  Vietnamese fish sauce
           -(nuoc mam)-
      1 ts Salt; or to taste
    1/2 lb Flat rice-stick noodles
           - soaked in water
           - for 20 minutes
      6 oz Sirloin steak
           - trimmed of fat & sliced
           - into paper-thin slices
      1    Onion; sliced thin
      2 c  Bean sprouts
    1/4 c  Fresh coriander leaves
           - (coarsely chopped)
      2    Green onions
           - cut into 2-in-long
           - thin julienne slices
      1    Lime; sliced into 8 wedges
      2    Red chiles; thinly sliced
 
  PUT GINGER, SHALLOTS AND ONION on a baking sheet; place under a hot
  broiler until charred. In a stock pot, bring the water, oxtails and
  beef shank to a boil. Thoroughly skim and discard the scum from the
  surface of the stock. Drop the charred ingredients, star anise,
  cinnamon stick and cloves into pot, reduce to low heat; simmer for 2
  hours. Remove the meat. Remove and shred the meat from the shank and
  reserve. Return the bone to the simmering stock. Simmer 1 hour
  longer. When soup is done, remove and discard bones. Strain and
  degrease stock; add fish sauce and salt. Keep warm. In a separate
  pot, bring 3 quarts water to a boil. Drain noodles and add to boiling
  water; cook for 1 minute. Drain in a colander. Divide noodles among 8
  soup bowls (about 1-to-2-cup-size bowls). Divide and top each bowl of
  noodles with shredded cooked beef, the raw sirloin steak slices,
  onion slices and bean sprouts. Ladle about 1 1/4 cups hot soup stock
  (this will cook the beef) to cover the noodles and beef, top with
  fresh coriander and green onions. Serve with squeeze of lime and
  chiles.
 
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