Ingredients for Beef Noodle Soup
For the broth:
- 2kg beef bones (shank or tail bones)
- 500g beef chuck or shoulder
- 1 large knob of ginger (approx. 50g)
- 1 onion
- 1 sachet of pho spices (cinnamon, star anise, cloves, cardamom) or make your own with: 2 cinnamon sticks, 4 star anise, 2 cardamom pods, 5 cloves
- 2 tsp salt
- 1 tbsp rock sugar
- 2 tbsp fish sauce
- 3 shallots
For the toppings:
- 1kg fresh rice noodles
- 300g thinly sliced raw beef (chuck or sirloin)
- 100g spring onions, coriander, and sawtooth coriander
- 200g bean sprouts
- 1 lime
- Fresh chili, chili sauce, and black sauce to taste
- Fried dough sticks (optional)
Equipment:
- Large pot (5-7 liters)
- Spice bag
- Strainer
How to Cook Delicious Beef Noodle Soup
Step 1: Prepare the ingredients
- Beef bones: Rinse the bones, blanch them in boiling water for 3-5 minutes to remove impurities, then rinse again with cold water.
- Beef chuck/shoulder: Rinse and pat dry, then place in the freezer for 15 minutes to firm up (for easier slicing). This will be used for the cooked beef.
- Ginger and onion: Lightly char the ginger and onion on a stove burner, peel the ginger, and lightly crush both. 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 sawtooth coriander: Rinse and finely chop. Rinse and drain the bean sprouts.
Step 2: Make the broth
- Place the beef bones in a large pot and add 5-6 liters of water. Bring to a boil and skim off any scum that rises to the surface to clarify the broth.
- Add the ginger, charred 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 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 beef
- Blanch the rice noodles in boiling water for 10-15 seconds, then drain and divide them into serving bowls.
- Raw beef: Thinly slice the beef and arrange it on top of the noodles.
- Cooked beef: Boil the chuck or shoulder in the broth for 10-15 minutes, then remove and thinly slice. Place the slices in the serving bowls.
Step 4: Final touches and serving
- Reheat the broth and ladle it into the bowls, making sure to cover the noodles and beef.
- Garnish with spring onions, coriander, and sawtooth coriander.
- Serve with bean sprouts, lime wedges, chili, chili sauce, and black sauce on the side. Add fried dough sticks if desired.
Tips for a Better Beef Noodle Soup
- Choose fresh beef bones with marrow for a naturally sweet broth.
- Skim the broth regularly during 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 raw beef is tender and sweet.
- Use hot broth to cook the raw beef to your desired doneness.
Good luck, and enjoy your delicious homemade beef noodle soup!
