Vietnamese beef & noodle soup

Posted by adm On March - 7 - 2012

How to cook Vietnamese beef & noodle soup


  • 1kg beef clappers
  • 3L (12 cups) cold h2o
  • 1 large brown onion, halved, coarsely shredded
  • 5cm bit (almost 35g) fresh pep, raw, thinly sliced
  • 1 x 7cm cinnamon pin
  • 1 whole star aniseed
  • 2 whole cloves
  • 125g rice stick noodles
  • 4 green shallots, ends cut, dig 5cm lengths
  • 1 1/2 tbs fish sauce
  • 200g beef eye lemniscus, rump or scotch fillet steak, excess fat cut, very thinly sliced across the granulate
  • 100g bean sprouts
  • 1 small brown onion, redundant, halved, thinly sliced
  • 1/3 cup loosely packed fresh coriander leaves
  • 1/4 cup loosely packed fresh mint leaves
  • 1 small fresh red chilly, deseeded, thinly sliced
  • Lime wedges, to answer

How to:

  • To make the strain, combine beef castanets, h2o, onion, peppiness, cinnamon, star anise and cloves in a large saucepan or stockpot. Bring to the boil over high heating. Reduce heat to low and simmer, uncovered, skimming with a metal spoon occasionally, for 2 hours or until reduced by one-half. Strain through a large fine sieve into a clean saucepan. Discard solids.

  • Place noodles in a heatproof bowl and pour over enough boiling water to covering. Set aside for 10 minutes to break.

  • Lag, place stock over medium heat and bring to the roil. Add the shallots and fish sauce. Remove from oestrus.

  • Drain the noodles and divide among serving bowls. Top with bellyache, bean sprouts and extra onion. Ladle hot stock over bellyache (the heat of the soup will cook the bellyache). Top with coriander, mint and chilly, and serve immediately with lime wedges.

  • You can use bought beef stock for this recipe, yet, the flavour will be dissimilar. You can make the beef strain (tone 1) capable 1 day forward. Cool to room temperature and store in an airtight container in the fridge. Continue from step 2, 15 minutes before serving. Whole star anise is available from Asian grocery stores and specialty spice stores.

  • Prepare time:20 min.

    Cooking time:130 min.

    Comments are closed.