Spicy Vietnamese Beef Noodle Soup
Course: SoupCuisine: EuropeanPrep Time
20 mins
Cook Time
5
minutesTotal Time
5
minutesServings
8
Ingredients
1 tablespoon — vegetable oil
2 thick slices — beef shank
2 pounds — beef oxtail, cut into pieces
1 (6 inch) piece — fresh ginger, sliced
6 — whole star anise
1 — cinnamon stick
1 teaspoon — fennel seeds
1 teaspoon — whole coriander seeds
2 — whole cloves
1 — cardamom pod
3 quarts — water
1 — onion, halved
6 cloves — garlic
2 tablespoons — white sugar
1 — bay leaf
2 tablespoons — fish sauce
1 tablespoon — soy sauce
1 (16 ounce) package — fresh rice noodles
1 cup — fresh bean sprouts, or to taste
1 — fresh jalapeño pepper, sliced into rings, or to taste
Directions
- Heat oil in a large pot over medium-high heat. Add beef shanks, oxtail pieces, and ginger; cook, turning occasionally, until browned, 3 to 5 minutes per side. Add star anise, cinnamon stick, fennel seeds, coriander seeds, cloves, and cardamom pod; sauté until fragrant, about 30 seconds.
- Add water, onion, garlic, white sugar, and bay leaf to beef mixture; bring to a boil, reduce heat to low, and simmer until broth is flavorful and meat is falling off the bone, 5 to 6 hours. Remove meat and reserve. Strain broth into a pot; discard strained spices and vegetables.
- Chop beef shank and oxtail meat; add to broth. Stir in fish sauce and soy sauce; bring to a simmer. Reduce heat to low; keep warm.
- Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain and rinse in cold water.
- Place a handful of bean sprouts in the bottom of a large soup bowl. Top with a large handful rice noodles and a few jalapeño slices. Ladle broth into bowl to cover noodles.
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