Ingredients for Beef Noodle Soup
For the broth:
- 2kg beef bones (either beef shank or oxtail bones)
- 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 prepare 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 sawtooth coriander, finely chopped
- 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: Wash the bones thoroughly, 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 on a stove burner to bring out their fragrance. 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 sawtooth coriander: Wash and finely chop these herbs. Rinse the bean sprouts and drain them well.
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. Continue to boil for at least 1 hour, occasionally skimming off any impurities.
Add the ginger, charred onion, and spice bag to the pot. Reduce the heat and simmer 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, adjusting the flavors to your taste.
Once the broth is ready, remove the bones and spices, then strain the broth through a fine-mesh strainer to ensure a clear and smooth consistency.
Step 3: Prepare the noodles and meat
Rice noodles: Blanch the noodles in boiling water for 10-15 seconds, then drain and divide them into serving bowls.
Rare beef: Thinly slice the beef sirloin and arrange it on top of the noodles.
Cooked beef: Boil the chuck or shoulder in the broth for about 10-15 minutes, then remove it and slice it thinly, placing the meat in the bowls.
Step 4: Final touches and serving
Reheat the broth and ladle it into the bowls, making sure to cover the noodles and meat. Garnish with spring onions, coriander, and sawtooth coriander.
Serve with bean sprouts, lime wedges, chili, chili sauce, and black soy sauce on the side, allowing each person to season their bowl to their preference. You can also add fried dough sticks for an extra crunchy texture.
Tips for a Better Beef Noodle Soup
- Choose fresh beef bones with marrow to ensure 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 rare beef is tender and tasty.
- Use hot broth when serving to slightly cook the rare beef to your desired doneness.
We wish you success in making this delicious beef noodle soup at home!
