Name: Spicy Vietnamese Beef and Noodle Soup
Yield: Makes 6 servings
Ingredients: 5 tablespoons peanut oil; 3 1/4 pounds meaty oxtails, patted dry; 2 large onions, chopped; 1 large carrot, peeled, chopped; 3 stalks lemongrass,* chopped; 2/3 cup chopped peeled fresh ginger; 8 garlic cloves, chopped; 7 whole star anise (star-shaped spice)*; 1 tablespoon black peppercorns; 12 cups water; 7 cups canned beef broth (about four 14 1/2-ounce cans); 3 tablespoons fish sauce (nam pla)*; 1 12-ounce package fresh udon noodles (refrigerated Japanese wheat noodles)* or fresh linguine; 1 tablespoon oriental sesame oil; 3 cups bean sprouts; 6 radishes, thinly sliced; 4 green onions, thinly sliced; 4 serrano chilies, thinly sliced; 6 tablespoons chopped fresh basil; 6 tablespoons chopped fresh mint; 6 tablespoons chopped cilantro; Lime wedges; Additional fish sauce (nam pla)

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Spicy Vietnamese Beef and Noodle SoupMark Thomas

A hearty stew-like soup inspired by Vietnamese pho. The hot and sour elements are great paired with Asian beer. Start preparing this soup one day before serving.

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