Categories: Soup
Ingredients
- 3 whole star anise
- 1 cinnamon stick
- 2 medium sweet onions
- 3 tbsp. minced peeled fresh ginger
- 1 1/2 lb. bone-in beef short ribs
- 1 cup water
- 4 cups beef stock
- 1/4 tsp kosher salt
- 2 1/4 tsp fish sauce
- 2 tsp hoisin sauce
- 4 oz. brown rice vermicelli noodles
- 4 oz. top sirloin steak, thinly sliced
- 2 cups fresh bean sprouts
- 1 cup roughly torn fresh basil
- 1/2 cup roughly torn fresh mint
- 1 lime, cut into 4 wedges
- Thinly sliced red Fresno chile
Directions
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Cook star anise and cinnamon in a large skillet over medium until fragrant, about 2 minutes. Transfer to a slow cooker. Cut 1 onion in half; place in skillet, cut side down; add ginger. Thinly slice remaining onion, and set aside. Cook onion and ginger over medium, undisturbed, until onion is charred on cut side, 5-7 minutes. Transfer to slow cooker. Increase heat under skillet to medium-high. Add short ribs; cook until browned on all sides, 14-16 minutes. Transfer to slow cooker. Remove skillet from heat; discard drippings. Pour 1 cup water into skillet, scraping to loosen browned bits. Pour through a strainer into slow cooker; discard solids. Stir in beef stock and salt. Cover and cook on LOW 8 hours.
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Remove short ribs from slow cooker. Pour broth through a strainer lined with cheesecloth into a bowl; discard solids. Skim and discard fat from surface of broth; pour broth back into slow cooker. Remove meat from bones of short ribs; shred meat, and return to slow cooker. Stir in fish sauce and hoisin sauce. Turn slow cooker to HIGH; cover to keep hot.
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Cook noodles as directed. Place 1/2 cup cook noodles in each of 4 bowls. Top each with 1 oz. raw sirloin and 1 1/4 cups hot broth. Top each with 1/3 cup short rib meat and 1/4 cup thinly sliced onion. Sprinkle with bean sprouts, basil and mint. Serve with lime wedges; garnish with Fresno chile.