Ingredients
300g oxtails
500g boneless beef shank, cut into 2-3 cm pieces
2L water
300g fresh noodles
1/4 cup soy source
2 tablespoons fish sauce
1 teaspoon sugar
3 slices ginger
3-star anise
3 cloves
1-inch cinnamon stick
1/2 cup rice wine
4 heads bok choy
1 lemon
1/2 cup roasted peanuts
1/2 cup chopped coriander
2 tablespoons of pickled chilies
Instructions
Parboiling beef — Bring water to a boil in a saucepan. Put oxtails and beef shank into a saucepan and boil for 5 minutes. Discard the hot water and wash the gunk off the beef with cold water.
Beef broth — in a large stockpot, add the par-boiled oxtails and beef shank, soy source, fish oil, sugar, rice wine, ginger, star anise, cloves, cinnamon stick, and water to the pot. Simmer for approximately 2 hours, or until the beef is fork-tender.
Noodle soup — Bring a large pot of water to a boil. Add the bok choy and cook about 2 minutes until tender. Remove the bok choy and set aside. Bring the water back to a boil. Add the noodles and cook until tender, drain the noodles. Divide noodles and bok choy among bowls. Add the beef and hot broth into the bowls. Garnish with coriander, pickled chilies, roasted peanuts, and server with lemon wedges.