Spicy Vietnamese Beef And Noodle Soup Recipes

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SPICY VIETNAMESE BEEF NOODLE SOUP

This recipe is my attempt at the famous Vietnamese spicy beef noodle soup, Pho. Garnish with thinly sliced raw beef tenderloin, basil, mint, cilantro, chili sambal, and fresh lime wedges.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 5h35m

Yield 8

Number Of Ingredients 20



Spicy Vietnamese Beef Noodle Soup image

Steps:

  • Heat oil in a large pot over medium-high heat. Cook beef shank, oxtail pieces, and ginger in hot oil, turning occasionally, until browned, 3 to 5 minutes per side. Add star anise, fennel seed, coriander seed, cloves, cinnamon stick, and cardamom pod to the pot and saute until fragrant, about 30 seconds.
  • Stir water, onion, garlic, white sugar, and bay leaf into beef mixture; bring to a boil, reduce heat to low, and simmer until broth is flavorful and meat is falling off the bone, 5 to 6 hours. Remove meat and reserve. Strain broth into a pot; discard strained spices and vegetables.
  • Chop beef shank meat and add to broth in pot; stir in fish sauce and soy sauce. Bring broth to a simmer and reduce heat to low to keep warm.
  • Place rice noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain and rinse in cold water.
  • Place a handful of bean sprouts in the bottom of a large soup bowl. Top with a large handful of prepared rice noodles and drop a few jalapeno slices over noodles. Ladle beef broth into bowl to cover noodles.

Nutrition Facts : Calories 389.9 calories, Carbohydrate 33.9 g, Cholesterol 88.6 mg, Fat 14.5 g, Fiber 1.4 g, Protein 30 g, SaturatedFat 5.3 g, Sodium 527.9 mg, Sugar 4.4 g

1 tablespoon vegetable oil
2 thick slices beef shank
2 pounds beef oxtail, cut into pieces
1 (6 inch) piece fresh ginger, sliced
6 whole star anise
1 teaspoon fennel seed
1 teaspoon whole coriander seeds
2 whole cloves
1 cinnamon stick
1 cardamom pod
3 quarts water
1 onion, halved
6 cloves garlic
2 tablespoons white sugar
1 bay leaf
2 tablespoons fish sauce
1 tablespoon soy sauce
1 (16 ounce) package fresh rice noodles
1 cup fresh bean sprouts, or to taste
1 fresh jalapeno pepper, sliced into rings, or to taste

SPICY VIETNAMESE BEEF AND NOODLE SOUP

Categories     Soup/Stew     Beef     Sauté     Dinner     Lunch     Spring     Noodle     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 23



Spicy Vietnamese Beef and Noodle Soup image

Steps:

  • Heat peanut oil in heavy large pot over medium-high heat. Sprinkle oxtails with salt and pepper. Add oxtails to pot and brown on all sides, about 20 minutes. Transfer oxtails to large bowl. Add onions and next 6 ingredients to same pot. Sauté until vegetables are tender, about 8 minutes. Return oxtails to pot. Add 12 cups water, beef broth and 3 tablespoons fish sauce. Cover and simmer gently until oxtails are very tender, about 3 hours.
  • Using tongs, transfer oxtails to large bowl. Strain broth into another large pot; discard solids. Remove meat from oxtails; discard bones. Add meat to broth.
  • Refrigerate overnight. Spoon solid fat off top of soup. Cook noodles in large pot of boiling salted water until tender. Drain; rinse under cold water. Return to same pot. Toss noodles with sesame oil.
  • Bring soup to boil. Divide noodles, sprouts and next 6 ingredients among 6 bowls. Ladle soup into bowls. Serve with lime wedges and additional fish sauce.
  • *Available at Asian markets and some supermarkets nationwide.

5 tablespoons peanut oil
3 1/4 pounds meaty oxtails, patted dry
2 large onions, chopped
1 large carrot, peeled, chopped
3 stalks lemongrass,* chopped
2/3 cup chopped peeled fresh ginger
8 garlic cloves, chopped
7 whole star anise (star-shaped spice)*
1 tablespoon black peppercorns
12 cups water
7 cups canned beef broth (about four 14 1/2-ounce cans)
3 tablespoons fish sauce (nam pla)*
1 12-ounce package fresh udon noodles (refrigerated Japanese wheat noodles)* or fresh linguine
1 tablespoon oriental sesame oil
3 cups bean sprouts
6 radishes, thinly sliced
4 green onions, thinly sliced
4 serrano chilies, thinly sliced
6 tablespoons chopped fresh basil
6 tablespoons chopped fresh mint
6 tablespoons chopped cilantro
Lime wedges
Additional fish sauce (nam pla)

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