Name: Star Anise Beef-Rice Noodle Soup
Ingredients: 2 (1-in) chunks fresh ginger; 3 Shallots; unpeeled; 1 Onion; unpeeled; 2 1/2 qt Water; 1 1/2 lb Oxtails chopped into sections; 1 lb Beef shank; 2 Whole star anise; 1 Cinnamon stick; 3 Whole cloves; 1/4 c Vietnamese fish sauce (nuoc mam)-; 1 ts Salt; or to taste; 1/2 lb Flat rice-stick noodles soaked in water for 20 minutes; 6 oz Sirloin steak trimmed of fat & sliced into paper-thin slices; 1 Onion; sliced thin; 2 c Bean sprouts; 1/4 c Fresh coriander leaves (coarsely chopped); 2 Green onions cut into 2-in-long thin julienne slices; 1 Lime; sliced into 8 wedges; 2 Red chiles; thinly sliced

The Bible teaches clearly that the evidence of God’s work in a life is the inevitable fruit of transformed behavior (1 John 3:10). Faith that does not result in righteous living is dead and cannot save (James 2:14-17). Professing Christians utterly lacking the fruit of true righteousness will find no biblical basis for assurance they are saved (1 John 2:4). Real salvation is not only justification. It cannot be isolated from regeneration, sanctification, and ultimately glorification. Salvation is an ongoing process as much as it is a past event. It is the work of God through which we are “conformed to the image of His Son” (Romans 8:29, cf. Romans 13:11). Genuine assurance comes from seeing the Holy Spirit’s transforming work in one’s life, not from clinging to the memory of some experience.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats, Seafood, Grains	Vietnamese	Soups	8	Servings

INGREDIENTS

2		(1-in) chunks fresh ginger
3		Shallots; unpeeled
1		Onion; unpeeled
2 1/2	qt	Water
1 1/2	lb	Oxtails chopped into sections
1	lb	Beef shank
2		Whole star anise
1		Cinnamon stick
3		Whole cloves
1/4	c	Vietnamese fish sauce (nuoc mam)-
1	ts	Salt; or to taste
1/2	lb	Flat rice-stick noodles soaked in water for 20 minutes
6	oz	Sirloin steak trimmed of fat & sliced into paper-thin slices
1		Onion; sliced thin
2	c	Bean sprouts
1/4	c	Fresh coriander leaves (coarsely chopped)
2		Green onions cut into 2-in-long thin julienne slices
1		Lime; sliced into 8 wedges
2		Red chiles; thinly sliced

INSTRUCTIONS

PUT GINGER, SHALLOTS AND ONION on a baking sheet; place under a hot broiler
until charred. In a stock pot, bring the water, oxtails and beef shank to a
boil. Thoroughly skim and discard the scum from the surface of the stock.
Drop the charred ingredients, star anise, cinnamon stick and cloves into
pot, reduce to low heat; simmer for 2 hours. Remove the meat. Remove and
shred the meat from the shank and reserve. Return the bone to the simmering
stock. Simmer 1 hour longer. When soup is done, remove and discard bones.
Strain and degrease stock; add fish sauce and salt. Keep warm. In a
separate pot, bring 3 quarts water to a boil. Drain noodles and add to
boiling water; cook for 1 minute. Drain in a colander. Divide noodles among
8 soup bowls (about 1-to-2-cup-size bowls). Divide and top each bowl of
noodles with shredded cooked beef, the raw sirloin steak slices, onion
slices and bean sprouts. Ladle about 1 1/4 cups hot soup stock (this will
cook the beef) to cover the noodles and beef, top with fresh coriander and
green onions. Serve with squeeze of lime and chiles.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“God is unfeeling? Ha! Alongside him we’re as cold as stones”