Vietnamese beef noodle soup with ginger
Description
A hearty first course. Prepare the broth. Toast anise, cinnamon, and cloves in a small dry skillet over medium heat until fragrant, about 2 minutes. Transfer to a pot. Preheat the oven. Thinly slice the white part of the scallions; cut the pale green part into 5-centimeter strips. Sear the ginger and scallion whites for about 5 minutes on each side. Transfer to the pot. Add the oxtail, scallion strips, and pepper. Pour in 5 liters of water and bring to a boil. Skim off the foam. Add salt, reduce the heat, and simmer gently for 2 1/2 hours. Strain the broth into a large bowl and let it cool for 20 minutes. Refrigerate for 6 hours or overnight. Prepare the soup. Freeze the beef in the freezer for about 2 hours. Soak the noodles in cold water for 30 minutes, until softened. Slice the beef into thin pieces and let it come to room temperature. Remove any fat. Place the beef into a pot with the broth, add the scallions, and bring to a boil. Reduce the heat and simmer until the scallions are tender, about 15 minutes. Add the noodles and cook for about 10 seconds. Divide the soup into 4 portions and serve garnished with thinly sliced green onions and herbs, along with a lime wedge. Ladle into bowls and serve.