Southeast Asian Beef and Rice-Noodle Soup

A rich and aromatic Asian soup featuring tender beef short ribs and shank simmered with star anise, cinnamon, and fresh herbs. Served over rice noodles with fresh garnishes, this hearty soup combines the flavors of Vietnam and Southeast Asia.

8 servings

3 hr 30 min

Published October 4, 2025

Ingredients

•3 pounds meaty beef short ribs
•3 pounds beef shank in 2 or 3 pieces
•2 tablespoons peanut or vegetable oil
•1 large onion
•2 pieces ginger
•1 bunch scallions
•3 cloves garlic
•1 whole fresh chile
•2 quart water
•¼ cup soy sauce
•4 whole star anise
•1 stick cinnamon stick
•14 ounces dried flat Asian rice noodles
•1 serving accompaniments

Cooking Instructions

1.
Pat meat dry. Heat 1 tablespoon oil in an 8- to 10-quart heavy pot over medium-high heat until it shimmers, then brown meat in batches (do not crowd), about 5 minutes per batch. Transfer to a platter.
15 min
2.
Cook onion, ginger, white parts of scallions, garlic, and chile in remaining tablespoon oil in same pot over medium heat, stirring occasionally, until browned, about 12 minutes.
12 min
3.
Add water, soy sauce, star anise, cinnamon stick, and meat (with juices) and simmer, covered, until meat is tender but not falling apart, 2 to 21/2 hours.
150 min
4.
Transfer meat with tongs to a cutting board. Discard bones and membranes, then cut meat across the grain into 1/2-inch pieces.
10 min
5.
Strain broth through a sieve lined with a double layer of dampened paper towels set into a large saucepan. Discard solids. Skim off fat. Season broth with salt, then return meat to broth and reheat.
15 min
6.
Meanwhile, add noodles to a 4-quart pot of unsalted boiling water and let stand off heat, covered, until softened, 4 to 8 minutes. Drain and divide among large soup bowls. Add scallion greens and ladle in soup.
8 min

Ingredients

•3 pounds meaty beef short ribs

•3 pounds beef shank in 2 or 3 pieces

•2 tablespoons peanut or vegetable oil

•1 large onion

•2 pieces ginger

•1 bunch scallions

•3 cloves garlic

•1 whole fresh chile

•2 quart water

•¼ cup soy sauce

•4 whole star anise

•1 stick cinnamon stick

•14 ounces dried flat Asian rice noodles

•1 serving accompaniments

Cooking Instructions

Pat meat dry. Heat 1 tablespoon oil in an 8- to 10-quart heavy pot over medium-high heat until it shimmers, then brown meat in batches (do not crowd), about 5 minutes per batch. Transfer to a platter.

15 min

Cook onion, ginger, white parts of scallions, garlic, and chile in remaining tablespoon oil in same pot over medium heat, stirring occasionally, until browned, about 12 minutes.

12 min

Add water, soy sauce, star anise, cinnamon stick, and meat (with juices) and simmer, covered, until meat is tender but not falling apart, 2 to 21/2 hours.

150 min

Transfer meat with tongs to a cutting board. Discard bones and membranes, then cut meat across the grain into 1/2-inch pieces.

10 min

Strain broth through a sieve lined with a double layer of dampened paper towels set into a large saucepan. Discard solids. Skim off fat. Season broth with salt, then return meat to broth and reheat.

15 min

Meanwhile, add noodles to a 4-quart pot of unsalted boiling water and let stand off heat, covered, until softened, 4 to 8 minutes. Drain and divide among large soup bowls. Add scallion greens and ladle in soup.

8 min