Aromatic Rice Noodle And Beef Soup Recipes

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ASIAN-THEMED BEEF AND RICE NOODLE SOUP



Asian-Themed Beef and Rice Noodle Soup image

A wonderful soup for using up leftover steak with a kick of ginger. Try not to eat the entire pot before anyone else shows up for dinner!

Provided by Islandartist

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

Time 35m

Yield 4

Number Of Ingredients 16

1 teaspoon oil, or as needed
6 ounces round steak, thinly sliced
1 teaspoon onion powder
1 teaspoon garlic powder
¼ cup onion, chopped
1 (32 fluid ounce) container beef broth
¼ cup brown sugar
2 tablespoons soy sauce
1 teaspoon ground ginger
1 teaspoon sriracha hot sauce, or more to taste
1 (8 ounce) package thin rice noodles, broken into pieces
1 cup diced carrots
1 cup sliced cabbage
½ green bell pepper, sliced
½ red bell pepper, sliced
½ cup diced celery

Steps:

  • Heat oil in a stock pot over medium heat and cook and stir steak until it begins to brown, about 2 minutes; season with onion powder and garlic powder. Stir chopped onion into steak mixture; cook and stir until onion is translucent, about 3 minutes.
  • Stir beef broth, brown sugar, soy sauce, ginger, and sriracha sauce into beef mixture; bring to a rolling boil. Reduce mixture to a simmer, and stir in rice noodles, carrots, cabbage, green bell pepper, red bell pepper, and celery; cover and simmer on low, stirring occasionally, until rice noodles are tender, about 8 minutes.

Nutrition Facts : Calories 386.1 calories, Carbohydrate 69.2 g, Cholesterol 22.5 mg, Fat 5 g, Fiber 3.4 g, Protein 14.7 g, SaturatedFat 1.6 g, Sodium 1403.3 mg, Sugar 17.5 g

HEARTY RICE NOODLE SOUP RECIPE BY TASTY



Hearty Rice Noodle Soup Recipe by Tasty image

Here's what you need: vegetable stock, white onion, jalapeño, fresh cilantro, Tasty Hearty Spice Blend, low sodium soy sauce, vermicelli rice noodle, small zucchini, small carrot, firm tofu

Provided by Gwenaelle Le Cochennec

Categories     Lunch

Time 25m

Yield 1 serving

Number Of Ingredients 10

2 ½ cups vegetable stock, or water
¼ cup white onion, thinly sliced
1 tablespoon jalapeño, thinly sliced
1 tablespoon fresh cilantro, minced, plus more for garnish
1 tablespoon Tasty Hearty Spice Blend
low sodium soy sauce
1 oz vermicelli rice noodle
½ cup small zucchini, cut into ribbons
½ cup small carrot, peeled, cut into ribbons
4 oz firm tofu, cubed

Steps:

  • In a 32-ounce (950 ml) wide-mouth mason jar, combine the vegetable stock, onion, jalapeño, cilantro, hearty spice blend, soy sauce, and noodles. Cover the mouth of the jar with plastic wrap. Microwave on high power for 5 minutes, until the noodles are tender.
  • Peel carrot and zucchini into ribbons.
  • Carefully remove the jar from the microwave and remove the plastic wrap. Add the zucchini, carrot, and tofu. Recover the jar with the plastic wrap and let sit for 5 minutes, until the vegetables soften.
  • Enjoy!

QUICK AND EASY BEEF AND RICE NOODLE SOUP



Quick and Easy Beef and Rice Noodle Soup image

This recipe is my version of Vietnamese beef pho. It's perfect for a weeknight and full of flavor.

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 17

2 quarts beef stock
1 tablespoon beef soup base, such as Better Than Bouillon
1 tablespoon fish sauce
1 tablespoons hoisin sauce, plus more if desired
4 scallions, 2 sliced in half and 2 sliced thinly on the bias
2 inches fresh ginger, peeled and cut into thin rounds
2 whole cloves
2 whole star anise pods
1 cinnamon stick
1 to 2 tablespoons soy sauce
8 ounces thin rice noodles, cooked according to package instructions
4 ounces shaved beef
1 cup bean sprouts
1/2 cup fresh cilantro leaves
1/2 cup fresh mint leaves
1 jalapeno, sliced thin (seeds and ribs can be scooped out)
1 lime, cut into wedges

Steps:

  • Bring the stock to a very light simmer in a large pot, then add the beef base, fish sauce, hoisin, scallion halves, ginger, cloves, star anise, cinnamon stick and 1 tablespoon of the soy sauce. Simmer for 30 minutes.
  • Using a spider or strainer, remove all the solids, leaving you with just the broth. Taste and adjust the seasoning with the additional tablespoon of soy sauce if it needs more salt, or hoisin if it needs more sweetness. Bring the broth back to a light simmer.
  • Meanwhile, set up your bowls. On the bottom, divvy up the rice noodles, then top with the shaved beef. Pour in some simmering broth. Garnish with the bean sprouts, cilantro, mint, scallions sliced on the bias, jalapenos and lime wedges. Drizzle with extra hoisin if desired.

AROMATIC RICE-NOODLE AND BEEF SOUP



Aromatic Rice-Noodle and Beef Soup image

In its traditional form, this classic Lao soup is made with noodles rolled out and cut to order for each bowl. It is still excellent made with dried rice noodles. You can substitute fish, chicken, or pork for the beef, but rice noodles are an essential ingredient. The Lao like a considerable amount of lime juice in their food-here a range is given so that you can flavor the soup to your taste.

Yield Serves 4 as a main course

Number Of Ingredients 19

1 lemongrass stalk
1 tablespoon Asian sesame oil
1 tablespoon vegetable oil
2 tablespoons minced shallot
2 small (1-inch) fresh Asian chiles such as bird or Thai, thinly sliced
2 tablespoons minced galangal or fresh ginger
5 cups low-sodium chicken broth
1 tablespoon Asian fish sauce
2 whole star anise
1 (3-inch) cinnamon stick
1 teaspoon salt
1/4 teaspoon freshly crushed white peppercorns
2 small tomatoes, each cut into 8 wedges
6 small scallions, thinly sliced
2 to 4 tablespoons fresh lime juice
1/2 pounds dried flat rice noodles
1 (1 pound) sirloin steak (about 1 inch thick)
3 (5 ounces) cups coarsely chopped spinach
1/4 cup coarsely chopped fresh mint

Steps:

  • Discard any dry outer leaves from lemongrass and coarsely chop bottom third of stalk. Heat oils in a 5-qt. heavy pot over moderate heat until hot but not smoking, then cook shallot and chiles, stirring, until dark brown (be careful not to burn), 3 to 4 minutes. Add lemongrass and galangal and cook, stirring, 1 minute.
  • Add broth, fish sauce, star anise, cinnamon stick, salt, and white pepper and bring to a boil. Reduce heat and simmer 20 minutes. Pour through a fine sieve into another pot and discard solids. Add tomatoes, scallions, and lime juice and simmer until tomatoes are softened, about 10 minutes.
  • Bring a large pot of water to a boil for noodles. Trim fat from steak and season with salt and pepper. Heat a well-seasoned ridged grill pan over moderately high heat until hot, then grill steak 4 to 5 minutes on each side for rare. Let stand 5 minutes before slicing very thin.
  • Meanwhile, cook noodles in boiling water until tender, about 6 minutes, and drain. Divide among 4 large soup bowls and top with spinach and steak. Ladle soup over and sprinkle with mint.

BEEF NOODLE SOUP WITH RICE NOODLES: PHO BO



Beef Noodle Soup with Rice Noodles: Pho Bo image

Provided by Food Network

Time 5h45m

Yield 8 servings

Number Of Ingredients 19

4 pounds, 8 ounces/ 2 kg oxtail*
4 tablespoons salt
1 unpeeled garlic bulb
4 large unpeeled onions
5 1/4 ounces/150 g unpeeled ginger
4 pounds, 8 ounces/ 2 kg beef brisket
3/4 cup/ 185 ml fish sauce
2 3/4 ounces/80 g rock sugar
3 pounds, 8 ounces/ 1.6 kg fresh rice noodle (you will need about 7 ounces/ 200 g per person)
14 ounces/400 g trimmed sirloin, thinly sliced
4 spring onions (scallions), sliced
freshly ground black pepper
Fresh coriander (cilantro) sprigs
2 bird's eye chiles, sliced
1 lime, cut into wedges
8 cloves
5 star anise
2 cassia bark, about 4-inches /10 cm in length
1 tablespoon whole black peppercorns

Steps:

  • In a large pot, submerge the oxtail in cold water, add 3 tablespoons salt and soak for 1 hour, then drain.
  • To make the spice pouch, dry roast each ingredient separately in a frying pan over medium heat until fragrant.
  • Cool, then coarsely grind the spice using a mortar and pestle or small spice grinder. Add the ground spices to the muslin square and tie up tightly in a knot. Set aside.
  • Heat a barbecue grill or chargill pan over medium-high heat and grill the unpeeled garlic, onions and ginger evenly for 15 minutes in total until all sides are blackened.
  • Now peel the blackened skins and discard them, and then roughly chop. By doing this, the garlic, onion and ginger becomes sweet and fragrant, releasing more flavour into the stock.
  • Put the oxtail, brisket and 200 fluid ounces/ 6 litres cold water in a stockpot and bring to the boil. While the stock is boiling, constantly skim any impurities off the surface for 15 minutes (this will ensure a clean, clear broth), then reduce the heat to a low simmer.
  • Add the fish sauce, remaining 1 tablespoon salt, rock sugar, garlic, onions, ginger, and spice pouch.
  • Cover and simmer for 3 hours, or until the stock has reduced to almost 1/2.
  • Strain the stock through a muslin cloth. Remove the brisket, set aside to cool, then thinly slice.
  • Blanch each portion of noodles in boiling water for 20 seconds.
  • Drain, then transfer to a serving bowl.
  • Place 3 or 4 slices of brisket on top of the noodles, followed by 3 or 4 pieces of raw sirloin. Pour over the hot stock to cover the noodles and beef.
  • Serve with 1 tablespoon spring onion, a pinch of black pepper, and a coriander sprig to each bowl.
  • At the table, add chile, and a squeeze of lime.

PHO BY MEAN CHEF (VIETNAMESE BEEF & RICE-NOODLE SOUP)



Pho by Mean Chef (Vietnamese Beef & Rice-Noodle Soup) image

I adopted this recipe of one of my favorite dishes. It may look complicated but it is just making soup by getting all the flavor you can from the ingredients. The results are INCREDIBLE.

Provided by riffraff

Categories     Vietnamese

Time 4h30m

Yield 6-4 serving(s)

Number Of Ingredients 17

4 lbs oxtails, cut into 1 1/2 to 2 inch pieces and trimmed of fat
1 piece gingerroot, unpeeled (3 inch)
1 large onion, halved and unpeeled
1/3 cup nuoc nam (fish sauce)
8 whole star anise
5 whole cloves
3 inches cinnamon sticks
1 teaspoon fennel seed
3 bay leaves
1 lb rice noodles (1/4 inch)
2 bunches scallions, sliced thin
1/2 cup tightly packed fresh cilantro leaves, roughly chopped
1/2 cup parsley, roughly chopped
1/2 cup basil, whole fresh plants
1 1/2 cups mung bean sprouts
3 large limes, cut into wedges and red chile paste (optional) or 3 large sliced fresh hot chili peppers (optional)
3/4 lb filet mignon, trimmed of fat and sliced very thin

Steps:

  • Put the oxtails into a large stockpot and add enough water to cover the bones by 4 inches (about 1 1/2 gallons). This will reduce to about 3 quarts when you are done.
  • Bring to a full boil and then lower the heat to a rapid simmer.
  • Skim the scum that rises to the surface.
  • Meanwhile put the ginger and onion halves on a baking sheet and char them under the broiler until lightly blackened, 10 to 15 minutes.
  • Turn them over halfway through cooking.
  • When cool enough to handle, rinse the onion and ginger under running water, using a knife to scrape away some of the charred surface.
  • Cut the ginger into 3 pieces and toss it and the onion halves into the simmering broth, along with 1 tablespoon salt and the fish sauce.
  • Put the star anise, cloves, and cinnamon stick in a small skillet and toast them on top of a stove burner over medium heat.
  • Turn the spices a couple of times until they're slightly darkened (3 to 4 minutes) and until you smell their aroma.
  • Put the toasted spices and fennel seeds in a small square of double thick cheesecloth and tie the bundle with a long piece of kitchen twine.
  • Add the spice bundle and the bay leaves to the broth, tying the end of the twine to the pot handle for easy retrieval.
  • Let the broth simmer slowly, uncovered, skimming occasionally.
  • After 4 hours, remove the spice bundle, onion, bay leaves and ginger from the pot and discard.
  • Remove the oxtails from the pot and set aside.
  • Let the broth continue to simmer.
  • When the meat is cool enough to handle, pull the meat from the bones.
  • Set the meat aside and return the bones to the broth.
  • Continue simmering, uncovered, until the broth is rich and flavorful, about 1 hour. At this point you should cool the broth in the refrigerator overnight and then defat.
  • Heat the broth and taste to determine if you need to add more salt or fish sauce as needed.
  • Meanwhile, soak the rice noodles in cold water for at least 20 minutes.
  • Arrange the sliced scallions, cilantro, parsley, basil, bean sprouts, lime wedges, and chiles on a platter in separate piles.
  • Bring a large pot of water to a boil and add the drained rice noodles.
  • Give the noodles a quick stir and cook until tender but firm, about 1 minute.
  • Rice noodles can quickly become gummy, so don't let them overcook.
  • Drain the noodles.
  • Warm 4 large bowls by rinsing them with hot water and divide the noodles among the bowls.
  • Just before serving, return the broth to a full boil.
  • Arrange the slices of raw filet and pieces of cooked oxtail meat over the noodles in each bowl.
  • Carefully ladle the boiling broth over all; the raw beef should be submerged in the broth.
  • Serve immediately, along with the platters of garnish.
  • Yield: 3 quarts of broth; serves 4 as a main course.

RICE NOODLES AND BEEF



Rice Noodles and Beef image

------Entered for RSC#9 Try it,you like it. ------ If you like things on the spicy side, you might want to kick this up.

Provided by EdandTheresa

Categories     Vegetable

Time 42m

Yield 4 serving(s)

Number Of Ingredients 12

1 small white onion
1 carrot
1 lb ground beef
1/4 teaspoon cinnamon
1 (14 1/2 ounce) can whole tomatoes
7 ounces rice noodles
1 teaspoon olive oil
1/4 cup beef stock
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon oregano

Steps:

  • Dice onion.
  • Peel and slice carrot thin.
  • In a large saucepan, add olive oil.
  • Over med heat cook onions and carrots till tender.
  • Add ground beef and cinnamon, cook about 5 Minutes.
  • Add juice from whole tomatoes and dice tomatoes, add and stir.
  • Add salt, pepper and beef stock,sugar,oregano stir.
  • Simmer for about 30 minutes.
  • Cook rice noodles according to package directions about 2-3 minutes.
  • Pour beef and tomato mixture over noodles.
  • ENJOY.

Nutrition Facts : Calories 474.3, Fat 18.7, SaturatedFat 7, Cholesterol 77.1, Sodium 812.2, Carbohydrate 50.3, Fiber 3, Sugar 5.4, Protein 24.3

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