Rice Cake Beef Noodle

Ingredients:

1kg Oxtail/500g stewing beef ~ cut cubes

3 Litre water

2 beef knorr

2 green onion ~ sliced

Rice cake noodle (recipe)

Bok choy/Pak choi

Sprout

Charred

3 sliced ginger

1 large yellow onion ~ cut a quarter

Roasted

2 tbsp black pepper

1 tbsp coriander seeds

1 cinnamon

2-star anise

4 cardamon

7 cloves

Directions/Instructions:

1. Use tongs, char the onions and ginger on all sides over a high flame on a gas stove or on a baking sheet placed directly under the broiler (about 5 mins on each side) ~ until the onions and ginger pieces are charred in spots.  Set aside.
2. Place the cinnamon, star anise, cloves, and coriander seeds in a medium saucepan and toast over medium-low heat until toasted and very fragrant about 1-2 mins.  Stir frequently to prevent the spices from scorching.  Set aside.
3. Heat the oil in a large pot over high heat.  Add the oxtail and brown on all sides.  Then add the water, beef cubes, char onion, ginger, and all the roasted spices.  Bring to a boil.
4. Lower the heat and simmer for 1-2 hours until the meat is tender.  If the liquid level dissipates during cooking, add a little water to bring it back up to the original level.
5. Once the beef is tender, add fish sauce and salt.  Taste if the flavor is too intense, add more water.  
6. Bring a saucepan of water to the boil and cook the rice cake noodle for 6-10 mins or till it floats to the surface.
7. Strain the noodles and divide them between the serving bowls.  Divide the beef between the bowls and pour over the hot soup.  Sprinkle over the sliced green onions and serve.