Stewed Paua (Nz)

INGREDIENTS:

2 (1-in) chunks fresh ginger - soaked in water 20 minutes
3 Shallots, unpeeled 6 oz Sirloin steak
1 Onion, unpeeled - trimmed of fat & sliced
2 1/2 qt Water - into paper-thin slices
1 1/2 lb Oxtails, cut into sections 1 Onion, sliced thin
1 lb Beef shank 2 c Bean sprouts
2 Whole star anise 1/4 c Fresh coriander leaves
1 Cinnamon stick - (coarsely chopped)
3 Whole cloves 2 Green onions
1/4 c Vietnamese fish sauce - cut into 2-in-long
-(nuoc mam) - thin julienne slices
1 ts Salt to taste 1 Lime, sliced into 8 wedges
1/2 lb Flat rice-stick noodles 2 Red chiles, thinly sliced

PUT GINGER, SHALLOTS AND ONION on a baking sheet; place under a hot broiler until charred. In a stock pot, bring the water, oxtails and beef shank to a boil. Thoroughly skim and discard the scum from the surface of the stock. Drop the charred ingredients, star anise, cinnamon stick and cloves into pot, reduce to low heat; simmer for 2 hours. Remove the meat. Remove and shred the meat from the shank and reserve. Return the bone to the simmering stock. Simmer 1 hour longer. When soup is done, remove and discard bones. Strain and degrease stock; add fish sauce and salt. Keep warm. In a separate pot, bring 3 quarts water to a boil. Drain noodles and add to boiling water; cook for 1 minute. Drain in a colander. Divide noodles among 8 soup bowls (about 1-to-2-cup-size bowls). Divide and top each bowl of noodles with shredded cooked beef, the raw sirloin steak slices, onion slices and bean sprouts. Ladle about 1 1/4 cups hot soup stock (this will cook the beef) to cover the noodles and beef, top with fresh coriander and green onions. Serve with squeeze of lime and chiles.

JOYCE JUE -
PRODIGY GUEST CHEFS COOKBOOK