Sha Guo He - Beef Rice Noodle Soup

Making the Broth In a large stockpot, combine beef shank, onion, garlic, ginger, star anise, cinnamon sticks, soy sauce, rock sugar, and water. Bring to a boil, then reduce heat and simmer for 2.5 hours until beef is tender. Strain the broth and discard the solids. Skim off any fat.

Preparing the Noodles While the broth is simmering, prepare the fresh rice noodles according to package instructions. Rinse with cold water to prevent sticking. Set aside.

Cooking the Beef Brisket Bring a pot of water to a boil. Blanch the beef brisket for 1-2 minutes until cooked through. Remove and set aside.

Assembling the Sha Guo He Divide the cooked rice noodles among serving bowls. Top with slices of beef brisket, scallions, and cilantro. Ladle the hot beef broth over the noodles. Season with salt and pepper to taste. Serve with bean sprouts, basil leaves, lime wedges, and chili oil or Sriracha sauce on the side.