1 tablespoon vegetable oil
2 thick slices beef shank
2 pounds beef oxtail, cut into pieces
1 (6 inch) piece fresh ginger, sliced
6 whole star anise
1 teaspoon fennel seed
1 teaspoon whole coriander seeds
2 whole cloves
1 cinnamon stick
1 cardamom pod
3 quarts water
1 onion, halved
6 cloves garlic
2 tablespoons white sugar
1 bay leaf
2 tablespoons fish sauce
1 tablespoon soy sauce
1 (16 ounce) package fresh rice noodles
1 cup fresh bean sprouts, or to taste
1 fresh jalapeno pepper, sliced into rings, or to taste
Warmth oil in an enormous pot over medium-high warmth. Cook meat shank, oxtail pieces, and ginger in hot oil, turning periodically, until sautéed, 3 to 5 minutes for every side. Add star anise, fennel seed, coriander seed, cloves, cinnamon stick, and cardamom case to the pot and saute until fragrant, around 30 seconds.
Mix water, onion, garlic, white sugar, and sound leaf into hamburger blend; heat to the point of boiling, decrease warmth to low, and stew until stock is tasty and meat is tumbling off the bone, 5 to 6 hours. Eliminate meat and hold. Strain stock into a pot; dispose of stressed flavors and vegetables.
Cleave hamburger shank meat and add to stock in pot; mix in fish sauce and soy sauce. Carry stock to a stew and lessen warmth to low to keep warm.
Spot rice noodles in a huge bowl and cover with heated water. Put aside until noodles are mellowed, around 5 minutes. Channel and flush in virus water.
Spot a small bunch of bean sprouts in the lower part of a huge soup bowl. Top with an enormous small bunch of arranged rice noodles and drop a couple of jalapeno cuts over noodles. Spoon meat stock into bowl to cover noodles.
The sustenance information for this formula incorporates everything of the stock fixings. The real measure of the stock burned-through will fluctuate.
390 calories; protein 30g; carbohydrates 33.9g; fat 14.5g; cholesterol 88.6mg; sodium 527.9mg.