Vietnamese Beef, Chicken And Tofu Soup (Pho)

• 1 lb boneless beef shank
• 1 None star anise
• 1 piece (1 inch) fresh galangal or ginger, halved
• 1/4 cup soy sauce
• 2 tbsp fish sauce
• 12 oz boneless skinless chicken breasts
• 1 1/2 cups bean sprouts
• 1 cup loosely packed fresh cilantro leaves
• 4 None green onions, thinly sliced
• 2 None fresh small red Thai chili peppers, thinly sliced
• 1/3 cup lime juice
• 10 oz firm tofu, cut into 3/4-inch pieces
• None None Lime wedges, to serve

1. Combine 3 quarts water, beef, star anise, galangal and sauces in a large saucepan; bring to the boil. Reduce heat to low; simmer, covered, for 30 mins. Uncover; simmer, for 20 mins. Add chicken and simmer, uncovered, for 10 mins.
2. Combine bean sprouts, cilantro, onion, chili pepper and lime juice in a medium bowl.
3. Remove beef and chicken from pan; reserve stock. Discard fat and sinew from beef; slice thinly. Slice chicken thinly. Return beef and chicken to pan; reheat soup.
4. Divide tofu among serving bowls; ladle hot soup over tofu. Sprinkle with sprout mixture. Serve with lime wedges.

boneless beef shank, anise, fresh galangal or ginger, soy sauce, fish sauce, chicken breasts, bean sprouts, cilantro, green onions, chili peppers, lime juice, firm tofu, lime wedges

Taken from recipes-plus.com/api/v2.0/recipes/36030 (may not work)