1. Preheat broiler. 2. Place onion, garlic, ginger, and serrano chiles on a small baking sheet and broil, rotating until charred, about 8 minutes. Remove from broiler and add cinnamon, star anise, coriander, cloves, peppercorns, fennel, and cardamom. Return to broiler until spices are toasted and aromatic, about 30 seconds to a minute more. Transfer to crock pot, along with beef shanks and chicken stock. Add salt or fish sauce, and enough water to cover shanks by ½-inch, about 8 cups. 3. Place lid on crock pot and let cook, at least 8 hours and up to 12 for an even fuller flavor, until meat is falling off the bone. 4. Remove beef from crockpot. With a spider or mesh strainer, remove all aromatics from the pot. With a large spoon, skim fat. When beef is cool enough to handle, shred into bite-sized pieces and return to broth. For best results, chill broth and skim fat; reheat before serving. Alternatively, skim fat while soup is warm with a large spoon. Season to taste with salt or fish sauce. 5. Divide broth and meat among serving bowls and top with noodles, bean sprouts, lime wedges, herbs, scallions, and chiles. Serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
