Cooks Illustrated Vietnamese Style Beef Noodle Soup Recipes

VIETNAMESE BEEF NOODLE SOUP

Steps:

• In a large pot, heat oil over medium heat. Sauté garlic, onion and ginger for 5 minutes. Add five-spice powder, broth, hoisin sauce and fish sauce; bring to a boil. Boil for 5 minutes. Add noodles and boil for 5 minutes. Stir in beef and boil until noodles are tender and beef is hot. (Be careful not to overcook noodles or they will become mushy.)
• Ladle soup into large bowls and sprinkle with green onions, bean sprouts, cilantro and mint. Serve with lime quarters, jalapeño slices (if using) and Sriracha.
• Tip: Place beef in freezer for 15 minutes before slicing; this makes it easier to slice the meat very thinly.
• Courtesy of Best of Bridge Weekday Suppers by Sylvia Kong & Emily Richards © 2018 www.robertrose.ca. Reprinted with permission. Available where books are sold. Image credit: Matt Johnannsson, Reflector Inc.

VIETNAMESE-STYLE BEEF NOODLE SOUP

Steps:

• Cook noodles in a 4-quart pot of boiling water (not salted) 4 minutes, then add snow peas and boil 1 minute. Drain in a colander and rinse under cold running water to stop cooking. Drain well. Divide noodles and snow peas among 4 large soup bowls.
• Cook shallots, ginger, and chile in oil in same pot over moderate heat, stirring occasionally, until shallots are browned, 7 to 8 minutes. Add broth and water and simmer, uncovered, 10 minutes.
• While broth is simmering, divide roast beef, bean sprouts, and herbs among soup bowls with noodles.
• Discard ginger from broth and stir in fish sauce, lime juice, and salt to taste. Ladle broth into bowls and serve immediately.

PHO BO (VIETNAMESE BEEF NOODLE SOUP)

Steps:

• Wrap ginger, anise, shallots and cinnamon in two layers of cheesecloth; tie with heavy cotton string.
• In a 10 qt pan, combine beef chuck, broth, 2 1/2 qts water, nouc mam sauce, sugar and spice bundle. Cover and bring to a boil over high heat. Uncover, reduce heat and simmer until beef is tender when pierced (1 1/2 to 1 3/4 hours).
• With a slotted spoon, transfer meat to a freezer container and freeze overnight. Cool soup and then refridgerate overnight.
• The next day, take frozen beef chuck and thinly slice across the grain into 2 to 3 inch slices.
• Skim and discard fat from broth. Add 1/8 tsp salt and 2 tbsp Nouc Mam sauce. Bring broth back to boil.
• Arrange bean sprouts, chiles, basil, cilantro, and limes on a platter.
• Once broth boils, reduce to simmer. Immerse sliced sirloin in simmering broth (use wire strainer or skimmer) and cook just until brown on the outside but still pink in the center (30 seconds to 1 min). Lift out and set aside.
• Mound hot cooked rice noodles equally in deep bowls (at least 3 cup capacity). Top equally with beef chuck, sirloin, yellow onion and green onions.
• Ladle broth over noodles to cover generously.
• Serve Pho Bo with platter of condiments, hoisin sauce and chili paste adding to taste.