Vietnamese Beef Noodle Soup

Name: Vietnamese Beef Noodle Soup
Total time: 870 min
Yield: 6
Ingredients: 2.3 kg beef soup bones; 15 ml salt, divided; 7.6 liters water; 2 medium onions, quartered; 1 (10 cm) piece fresh ginger root; 900 g beef oxtail; 1 white (daikon) radish, sliced; 56 g whole star anise pods; 1.25 (8 cm) cinnamon stick; 5 ml black peppercorns; 2 whole cloves; 15 ml white sugar; 15 ml fish sauce; salt to taste; 680 g dried flat rice noodles; 225 g frozen beef sirloin

A delightful Vietnamese beef noodle soup with a flavorful bone and oxtail broth, complemented by rice noodles and thinly sliced meat.

870 min

easy

885kcal

calories

102g

carbohydrates

24g

fat

fiber

61g

protein

1745mg

sodium

sugar

Dinner Vietnamese

Ingredients

2.3 kg beef soup bones

15 ml salt, divided

7.6 liters water

2 medium onions, quartered

1 (10 cm) piece fresh ginger root

900 g beef oxtail

1 white (daikon) radish, sliced

56 g whole star anise pods

1.25 (8 cm) cinnamon stick

5 ml black peppercorns

2 whole cloves

15 ml white sugar

15 ml fish sauce

salt to taste

680 g dried flat rice noodles

225 g frozen beef sirloin

Directions

Step 1

Prepare the broth by placing beef bones in a large pot, seasoning with 5 ml salt, and adding water. Bring to a boil, then simmer for about 2 hours.

Step 2

Meanwhile, preheat the oven's broiler and line a roasting pan with foil. Char the onions and ginger under the broiler for 10 to 15 minutes, then chop the onions and slice the ginger.

Step 3

Skim the fat from the simmering broth, then add oxtail, radish, charred onions, and a bouquet garni made from the ginger, anise, cinnamon stick, peppercorns, and cloves tied in cheesecloth. Stir in sugar, fish sauce, and the remaining 10 ml salt. Simmer for at least 4 hours, then season with salt.

Step 4

Strain the broth, discard the bones and bouquet garni, and chill the broth in the refrigerator for 8 hours to overnight. Skim and discard the fat, bring the broth to a boil, then reduce heat to keep it hot until ready to serve.

Step 5

Boil a pot of water and stir in the rice noodles. Let sit for 6 to 10 minutes until tender but chewy. Cut the frozen sirloin into thin slices.

Step 6

Drain and divide the noodles among serving bowls, about 350 ml per serving. Top each with a few sirloin slices. Ladle the hot broth over the sirloin and noodles.

Step 7

Serve hot and enjoy!