Ingredients for Beef Noodle Soup
For the broth:
- 2kg beef bones (shank or tail bones)
- 500g beef tenderloin or chuck roll
- 1 large knob of ginger (approx. 50g)
- 1 onion
- 1 packet of pho spices (cinnamon, star anise, cloves, cardamom) or make your own (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 raw beef tenderloin, thinly sliced
- 100g spring onions, coriander, and saw-leaf herb
- 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 Tasty Beef Noodle Soup
Step 1: Prepare the ingredients
Beef bones: Wash the bones, blanch them in boiling water for 3-5 minutes to remove impurities, then rinse with cold water.
Beef tenderloin/chuck roll: Wash and pat dry, chill in the freezer for 15 minutes to firm up before slicing thinly (for the raw beef topping).
Ginger and onion: Lightly char the ginger and onion over a flame to enhance their 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: Wash and chop finely. Rinse the bean sprouts and drain.
Step 2: Make the broth
Place the beef bones in a large pot and add 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 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 ensure it is clear.
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: Arrange the thinly sliced raw beef on top of the noodles.
Cooked beef: Boil the tenderloin/chuck roll in the broth for 10-15 minutes, then remove and slice thinly. Place the cooked beef 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 beef.
Garnish with spring onions, coriander, and saw-leaf herb.
Serve with bean sprouts, lime wedges, chili, chili sauce, and black sauce on the side, along with 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 ensure a clear soup.
- Char the ginger and onion well to add depth of 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 homemade beef noodle soup!
