Ingredients:
10 oz flat rice noodles
2 lbs chuck short ribs
1 large yellow onion, sliced into 1/2" rounds
1 piece (2") fresh ginger, halved lengthwise
1 tsp neutral oil
2 whole star anise
1 cinnamon stick (3")
4 whole cloves
8 cups beef broth
1-2 tbsp fish sauce
Kosher salt to taste
For Garnishing,
1 cup bean sprouts
1/2 cup cilantro, stems and leaves
1/2 cup Thai basil leaves
1/2 cup mint leaves
2 jalapenos, sliced into 1/4" rounds
Lime wedges
Hoisin sauce, sriracha or sambal
Directions:
Preheat broiler. Line a broiler pan with foil.
Place onion slices and ginger on the lined pan and brush with oil. Broil for 10 minutes until charred in places.
Salt the short ribs. Put the short ribs, onions, ginger, star anise, cinnamon, cloves and broth in the slow cooker. Cook oh high for 4 hours or until meat is tender.
Shut off slow cooker and let meat and broth rest for 30 minutes.
Take out meat from broth and remove bones. Discard bones.
Run broth through a strainer and discard solids. If any fat rises to the surface of the broth skim it off. (Meat and broth can be kept in the refrigerator for up to 3 days.)
Place broth in a pan and bring to a simmer. Stir in fish sauce and salt to taste.
Cook rice noodles according to the package directions and drain.
Portion noodles into 4 bowls. Cut meat into bite size pieces and divide among the bowls. Pour broth into the bowls and serve with garnishes.
