Rice noodles, wheat noodles, or shirataki noodlesenough for 4-6 servings
Garnishes:
Finely chopped green onion
Fresh cilantro leaves
Crispy fried shallotsoptional
Instructions
Bring a large pot of water to a boil. Add beef shank and boil for about 5 minutes. Discard the water and rinse with cold water to get rid of any scum
Cooking with Instant pot pressure cooker:
Press saute on instant pot, when it's hot, add 2 Tbsp of cooking oil. Add the aromatics and spices. Stir fry for about 5 minutes. Pour the rice wine to deglaze. Use a spatula to scrap the bottom of the pot if necessary. Add the rest of the seasonings followed by 8 cups of water. Give it a stir. Put the beef shank in there
Cover the lid. Turn the steam release valve to seal. Press pressure cooker and then high pressure. Set timer to 60 minutes
When the timer is done, wait 10 minutes and then release pressure entirely. Unlock the lid and carefully remove the beef shank from the pot into a cutting board. Wait 10 minutes and then thinly slice the beef shank
Have a taste of the soup. Add more salt to your taste if needed
Cooking on stove-top:
After parboiling the meat, cut into about 4-5 large chunks. In a large heavy-bottom pot, add 2 Tbsp of cooking oil. Add the aromatics and spices. Stir fry for about 5 minutes. Pour the rice wine to deglaze. Use a spatula to scrap the bottom of the pot if necessary. Add the rest of the seasonings followed by 8 cups of water. Give it a stir. Put the beef shank in there and cook for the next 1.5-2 hours or until the beef is tender
Have a taste of the soup and add more salt to your taste if needed
Serving:
Portion the noodle into bowls. Arrange few slices of beef shanks on top of the noodles. Generously ladle the soup over. Garnish with green onions and cilantro leaves. Serve immediately