Description
Aromatic and flavorful Vietnamese noodle soup made with tender beef and rich broth.
Ingredients
Scale
- 2 large onions, halved
- 150g ginger, sliced down the center
- 10 star anise
- 4 cinnamon quills
- 4 cardamom pods
- 3 cloves
- 1.5 tbsp coriander seeds
- 1.5kg beef brisket
- 1kg meaty beef bones
- 1kg marrow bones, cut to reveal marrow
- 3.5 litres water
- 2 tbsp white sugar
- 1 tbsp salt
- 40 ml fish sauce
- 50g dried rice sticks or 120g fresh
- 30g beef tenderloin, raw, very thinly sliced
- 3 – 5 brisket slices (used for broth)
- A handful of beansprouts
- 3 – 5 sprigs of Thai basil
- 3 – 5 sprigs of coriander/cilantro
- Lime wedges
- Finely sliced red chili
- Hoisin sauce
- Sriracha (for spiciness)
Instructions
- Char the halved onions and ginger to enhance the flavors of your broth.
- In a large pot, bring water to a boil. Add the beef bones and brisket, boil for about 5 minutes, then discard the water to remove impurities. Rinse the bones and meat.
- Place the bones and brisket back in the pot with clean water. Add the star anise, cinnamon, cardamom, cloves, coriander seeds, charred onions, and ginger. Bring to a boil and let it simmer for about 240 minutes, skimming off any foam that rises to the top.
- After simmering, strain the broth to remove the solids. Slice the brisket and prepare the rice sticks according to package instructions. Serve the noodles in bowls, pour hot broth over them, and top with slices of beef tenderloin, beansprouts, Thai basil, cilantro, lime wedges, red chili, and sauces as desired.
Notes
For deeper flavor, simmer the broth longer if time permits. Adjust seasoning with more salt or fish sauce according to your preference.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg