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Beef Noodle Soup


Beef Noodle Soup (Vietnamese Style)


4 lbs. Beef flanks with bones
1 head Big onion
11/2 lbs. Fresh ginger
2 pcs. Star anise
2 pcs. Whole gloves
2 pcs. Bay leaves
1/2 tsp. Fennel seeds
2 pcs. Cinnamon sticks
1 cup Water
1/4 cup Fish sauce
1/4 cup Fresh Lime juice
11/2 lbs. Flat rice noodles
1/4 lb. Steak fillets
some pinch Salt and Ground pepper

1 medium Red onion
1/4 lb. Bean sprouts
2 medium Red chilies, seeded and sliced finely
3 stalks Scallions (Green onions), sliced finely
1/4 lb. Cilantro leaves or parsley

Cut onions into half and broiled in high heat, cut sides up until the exposed side is caramelized deep and set aside.

Cut off all the meat in the bones and place them with the bones in a stock pot and boiled for 30-40 minutes.

Remove them in the pot , add the caramelized onion, ginger, star anise, bay leaves, gloves, fennel seeds and cinnamon stick.

Add the water and bring to boil, reduce to medium to low heat and simmer for at least 2 1/2 hours skimming the fat from the liquid as it occur.

Remove the meat from the stock and wait to cool down until you can handle, cut into small pieces, discarding the bones, strain the stock.

Return to the stock pot together with the meat and bring back to a boil and season with fish sauce and lime juice.

Cut the steak meat in very thin pieces as you don't cook this, put in a plate and chill until needed.

Place the accompaniments into separate bowls.

In a boiling water cook the noodles until tender, drain and divide the noodles into individual soup bowls.

Arrange the thinly sliced meat over the noodles, pour the hot stock on top and serve

Let everyone to garnish their own accompaniments with their own individual bowl..

Serve 6-8 people.


Simple Tips:

This is well serve in North Vietnam as a breakfast I have done these few times with my friends and it is very filling and really delicious.

Good soup like this is very good on Winter season, serve with slices of buttered French Bread.




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Last modified: May 26, 2003