Description
A flavorful Vietnamese soup featuring rice noodles, beef broth, herbs, and spices.
Ingredients
Scale
- 2 onions, halved
- 4-inch piece of ginger, halved lengthwise
- 5–6 pounds of beef knuckles or oxtails
- 2.5 pounds of beef brisket
- 10 whole cloves
- 6 star anise
- 1 tablespoon fennel seeds
- 1 tablespoon coriander seeds
- 1 pod of black cardamom
- 1 cinnamon stick
- 1 tablespoon salt
- 1/4 cup fish sauce
- 1-inch piece yellow rock sugar
- 2 pounds dried rice noodles
- 1 pound beef sirloin, thinly sliced
- Fresh herbs: cilantro, Thai basil, bean sprouts, lime wedges, sliced chili peppers
Instructions
- Char the onions and ginger over an open flame or under the broiler until slightly blackened. Rinse and set aside.
- In a large stockpot, add beef bones and brisket. Cover with water and bring to a boil. Skim off any scum.
- Add charred onions, ginger, and spices (cloves, star anise, fennel, coriander, cardamom, cinnamon). Simmer for 3-4 hours.
- Remove brisket after 1-2 hours and thinly slice it once cooled.
- Strain the broth and season with salt, fish sauce, and rock sugar. Adjust to taste.
- Cook rice noodles according to package instructions and divide into bowls.
- Add sliced beef sirloin and brisket to the bowls, then ladle hot broth over the top.
- Serve with fresh herbs, bean sprouts, lime, and chili on the side.
Notes
For a vegetarian version, substitute beef with mushrooms and use vegetable broth.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Method: Soup
- Cuisine: Vietnamese
Nutrition
- Calories: 450
- Sugar: 5g
- Fat: 15g
- Carbohydrates: 45g
- Protein: 35g