Ingredients
3
1/4 pounds meaty oxtails, patted dry
1
large carrot, peeled, chopped
3
stalks lemongrass,* chopped
2/3
cup chopped peeled fresh ginger
7
whole star anise (star-shaped spice)*
7
cups canned beef broth (about four 14 1/2-ounce cans)
3
tbsp fish sauce (nam pla)*
1
12-ounce package fresh udon noodles
(refrigerated Japanese wheat noodles)* or fresh linguine
1
tbsp oriental sesame oil
6
radishes, thinly sliced
4
green onions, thinly sliced
4
serrano chilies, thinly sliced
6
tbsp chopped fresh basil
6
tbsp chopped fresh mint
Additional fish sauce (nam pla)
Directions
1.
Heat peanut oil in heavy large pot over medium-high heat. Sprinkle oxtails with salt and pepper. Add oxtails to pot and brown on all sides, about 20 minutes. Transfer oxtails to large bowl. Add onions and next 6 ingredients to same pot. Sauté until vegetables are tender, about 8 minutes. Return oxtails to pot. Add 12 cups water, beef broth and 3 tablespoons fish sauce. Cover and simmer gently until oxtails are very tender, about 3 hours.
2.
Using tongs, transfer oxtails to large bowl. Strain broth into another large pot; discard solids. Remove meat from oxtails; discard bones. Add meat to broth.
3.
Refrigerate overnight. Spoon solid fat off top of soup. Cook noodles in large pot of boiling salted water until tender. Drain; rinse under cold water. Return to same pot. Toss noodles with sesame oil.
4.
Bring soup to boil. Divide noodles, sprouts and next 6 ingredients among 6 bowls. Ladle soup into bowls. Serve with lime wedges and additional fish sauce.
5.
*Available at Asian markets and some supermarkets nationwide.
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