Vietnamese beef & noodle soup

Recipes / Soups

Detailed step-by-step description of how to cook the dish "Vietnamese beef & noodle soup". Try it by all means

Recipe «Vietnamese beef & noodle soup» presented in category Recipes / Soups, to prepare this dish you will need no more 2:10 minutes. To make this dish at home by prescription from the author sheff would need: 1kg beef bones, 3L cold water, 1 large brown onion, halved, coarsely chopped, 5cm piece fresh ginger, peeled, thinly sliced, 1 x 7cm cinnamon stick , 1 whole star anise, 2 whole cloves, 125g rice stick noodles , 4 green shallots, ends trimmed, cut into 5cm lengths, 1 1/2 tbsp fish sauce, 200g beef eye fillet, rump or scotch fillet steak, excess fat trimmed, very thinly sliced across the grain, 100g bean sprouts, 1 small brown onion, extra, halved, thinly sliced, 1/3 cup loosely packed fresh coriander leaves, 1/4 cup loosely packed fresh mint leaves, 1 small fresh red chilli, deseeded, thinly sliced.

Ingredients:

  • 1kg beef bones 
  • 3L cold water 
  • 1 large brown onion, halved, coarsely chopped 
  • 5cm piece fresh ginger, peeled, thinly sliced 
  • 1 x 7cm cinnamon stick 
  • 1 whole star anise 
  • 2 whole cloves 
  • 125g rice stick noodles 
  • 4 green shallots, ends trimmed, cut into 5cm lengths 
  • 1 1/2 tbsp fish sauce 
  • 200g beef eye fillet, rump or scotch fillet steak, excess fat trimmed, very thinly sliced across the grain 
  • 100g bean sprouts 
  • 1 small brown onion, extra, halved, thinly sliced 
  • 1/3 cup loosely packed fresh coriander leaves 
  • 1/4 cup loosely packed fresh mint leaves 
  • 1 small fresh red chilli, deseeded, thinly sliced 
  • Lime wedges, to serve 

Instructions

  1. To make the stock, combine beef bones, water, onion, ginger, cinnamon, star anise and cloves in a large saucepan or stockpot. Bring to the boil over high heat. Reduce heat to low and simmer, uncovered, skimming with a metal spoon occasionally, for 2 hours or until reduced by half. Strain through a large fine sieve into a clean saucepan. Discard solids.
  2. Place noodles in a heatproof bowl and pour over enough boiling water to cover. Set aside for 10 minutes to soften.
  3. Meanwhile, place stock over medium heat and bring to the boil. Add the shallots and fish sauce. Remove from heat.
  4. Drain the noodles and divide among serving bowls. Top with beef, bean sprouts and extra onion. Ladle hot stock over beef (the heat of the soup will cook the beef). Top with coriander, mint and chilli, and serve immediately with lime wedges.