Ingredients for Beef Noodle Soup
For the broth:
- 2kg beef bones (either beef shanks or oxtails)
- 500g beef chuck or shoulder
- 1 large knob of ginger (approx. 50g)
- 1 onion
- 1 small packet of pho spices (cinnamon, star anise, cloves, and cardamom) or make your own with: 2 cinnamon sticks, 4 star anise, 2 cardamom pods, and 5 cloves
- 2 tsp salt
- 1 tbsp rock sugar
- 2 tbsp fish sauce
- 3 shallots
For the toppings:
- 1kg fresh rice noodles
- 300g raw beef sirloin, thinly sliced (for rare beef)
- 100g spring onions, coriander, and saw-leaf herb
- 200g bean sprouts
- 1 lime
- Fresh chili, chili sauce, and black soy sauce to taste
- Fried dough sticks (optional)
Equipment:
- A large pot (5-7 liters)
- A spice bag
- A strainer
How to Cook Delicious Beef Noodle Soup
Step 1: Prepare the ingredients
Beef bones: Rinse the bones, then blanch them in boiling water for 3-5 minutes to remove any impurities. Rinse again with cold water.
Beef chuck/shoulder: Rinse the meat and pat it dry. Place it in the freezer for 15 minutes to firm up, which will make it easier to slice thinly (for the rare beef).
Ginger and onion: Lightly char the ginger and onion over a stove burner to impart a smoky flavor. Peel the ginger and crush it. Cut the onion in half.
Pho spices: Toast the cinnamon, star anise, cardamom, and cloves in a pan until fragrant, then place them in a spice bag and tie it closed.
Spring onions, coriander, and saw-leaf herb: Rinse and chop finely. Rinse the bean sprouts and set them aside to drain.
Step 2: Make the broth
Place the beef bones in a large pot and add about 5-6 liters of water. Bring it to a boil and skim off any foam that rises to the surface to clarify the broth. Add the crushed ginger, halved onion, and spice bag to the pot. Simmer on low heat for 6-8 hours (or use a pressure cooker to reduce the cooking time to 2-3 hours).
Season the broth with salt, rock sugar, and fish sauce. Adjust the seasoning to your taste.
Once the broth is ready, remove the bones and spices, and strain the broth to remove any remaining impurities.
Step 3: Prepare the noodles and meat
Blanch the rice noodles in boiling water for 10-15 seconds, then drain them and divide them into serving bowls.
Rare beef: Thinly slice the sirloin and arrange it on top of the noodles.
Cooked beef: Boil the chuck or shoulder in the broth for 10-15 minutes, then remove it and slice it thinly. Place the slices in the serving bowls.
Step 4: Final touches and serving
Bring the broth to a rolling boil and ladle it into the bowls, making sure to cover the noodles and meat. Garnish with spring onions, coriander, and saw-leaf herb.
Serve with bean sprouts, lime wedges, chili, chili sauce, and black soy sauce on the side, along with fried dough sticks if desired.
Tips for a Tastier Beef Noodle Soup
- Choose fresh beef bones with marrow to ensure a naturally sweet broth.
- Skim the broth regularly while simmering to keep it clear.
- Char the ginger and onion well to enhance the flavor.
- Slice the beef thinly and evenly, and keep it chilled to ensure the rare beef is tender and sweet.
- Use hot broth when serving to slightly cook the rare beef to your desired doneness.
Good luck, and enjoy your delicious homemade beef noodle soup!
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