Spicy Vietnamese Beef Noodle Soup Recipes

SPICY VIETNAMESE BEEF NOODLE SOUP

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.

SPICY VIETNAMESE BEEF AND NOODLE SOUP

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.

VIETNAMESE SPICY BEEF NOODLE SOUP (BUN BO HUE)

Steps:

• Clean the bones and meat: To a large stockpot, add knuckles, boneless shanks and tendon. Add water to cover and bring the pot to a boil. When the pot reaches a rolling boil and impurities float to the top (about 5-7 minutes after boiling), turn off the heat. Place a colander in the sink and drain the contents of the pot into the colander. Thoroughly rinse bones/meat under cold running water and drain dry. Wrap up boneless pork shank into a tight bundle with twine for easier slicing later.
• Wash the used pot thoroughly and return it to the stove. Transfer parboiled bones/meat to the pot and fill with 5 quarts of water. Smash the lemongrass stalks and tie them with twine. Peel the shallots/onions and slice the ginger into thick coins. All all to the stockpot. Bring the pot to a boil then lower heat to cook on a low simmer, covered, for 2 hours. Occasionally skim the surface of the stock to keep it clear.
• After one hour of cooking, pork knuckles should be done first. Check the knuckles for doneness by piercing it with a chopstick. When chopstick pierces through easily without resistance, knuckles are done. Remove and set aside. After 1-½ hours, beef and pork shanks should be done too. Check for doneness by piercing them with a chopstick. If there is no resistance and water runs clear, shanks are done. Remove and set aside with the knuckles. Beef tendons will cook the longest (about 2 hours). Once done, transfer tendon, shanks, and knuckles to the refrigerator to cool. For quicker cooling, place them in an iced bath. Chilling will firm up the meat and make it easier for slicing. Once chilled, cut knuckles into bite-size pieces if they are too big, and thinly sliced the shanks and tendon. Set everything aside as meaty toppings.
• Remove all remaining solids (onions/shallots, ginger, lemongrass, and pineapple) from the stockpot. Season stock with chicken stock powder, fish sauce, sea salt, rock sugar, and fermented shrimp paste. Add a little at a time to your liking. For the fermented shrimp paste, it's best to whisk it together with a bit of stock water to prevent clumps then pour it into the stockpot.
• Sate sauce: In a small saucepan, heat up vegetable oil on medium-low heat. Add shallots and lemongrass. Pan fry for 10 seconds or until fragrant. Add garlic, your desired amount of chili peppers, and Bun Bo Hue seasoning packet next. Pan fry for 5 seconds then turn off the heat to prevent burning. If you can't find Bún Bò Huế seasoning powder, substitute with paprika or similar red pepper powder. Season with fish sauce and sugar. Add sate sauce to the stock. For those with children or anyone who can't handle spicy food, divide the stock before adding sate sauce, or simply add sate sauce to individual bowls instead.
• Cook the noodles for 20 minutes or until soft (disregard package instructions as I typically find that it's never long enough). Place a colander in the sink and drain noodles into the colander. Rinse with cold water to prevent sticking.
• To assemble, place a handful of noodles into a bowl. Add desired amount of sliced boneless shanks, pork knuckles/hocks, sliced Vietnamese ham (Cha Lua/Gio Lua) and pork blood cubes (if using). Ladle in hot broth. Garnish with sliced green onions and cilantro. Serve with a platter of fresh vegetables and lime/lemon wedges. You can also serve with a small bowl of shrimp paste and sate sauce on the side for further individual customizations.

SATAY BEEF AND NOODLE SOUP

Steps:

• Heat oil in a deep pan or skillet and lightly saute the ginger and garlic for 1 minute.
• Add the beef stock, nuoc nam, lemon grass, spring onions, cinnamon and star anise.
• Bring to the boil and simmer, covered, for 30 minutes, then strain and return stock to pan.
• Stock can be prepared to this stage, 3 days ahead.
• On the day of serving, prepare the ingredients for the garnishes and place in small serving bowls.
• Around 20 minutes before serving, place the noodles in a heatproof bowl, cover with boiling water and soak until noodles are soft (about 20 minutes), then drain well.
• When ready to serve, bring the stock to the boil and add the satay sauce, and Sriracha chili sauce or sambal oelek, if desired.
• Taste and correct seasoning, adding a touch more satay sauce and chili sauce if desired.
• Divide the hot rice stick noodles between 4 to 6 deep soup bowls, and top with sliced, raw, beef fillet.
• Ladle over enough boiling stock to cover the noodles and meat.
• Whether the beef is rare or well done is determined by how long the beef sits in the hot broth before serving.
• Each person tops their portion with their choice of garnishes, a squeeze of lime juice and Sriracha sauce if desired.

PHO BO: VIETNAMESE BEEF NOODLE SOUP

Steps:

• For the beef stock: Preheat the oven to 350 F. Bring a large pot of water to a boil; add the oxtails, neck bones, and shank bones. Return the water to a boil and cook for 3 minutes. Drain into colander and rinse the bones thoroughly under cold running water. Rinse the pot and return the oxtails, neck bones, and shank bones to the pot. Add water, slowly bring to a simmer, and cook for at least 6 hours. Meanwhile, roast the onion and ginger on a rimmed baking sheet for 40 minutes.
• Add the roasted onion and ginger to the simmering stock, along with the cinnamon, star anise, clove, cardamom pod, pepper, and palm sugar. Add the beef brisket and cook for 30-45 minutes; remove and allow the stock to continue to simmer, skimming off any scum that rises to the top. After 6-8 hours, remove pot from the heat and use a slotted spoon to discard the large solids. Strain the stock into soup pot through a fine-mesh sieve. (Note: To store, let cool completely; then transfer to airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 quarts.)
• For the soup: Thinly slice the top round and use the back of your knife to tenderize the meat slices; set aside. Slice the cooked brisket against the grain in thin slices; set aside. Blanch the bean sprouts in hot water; set aside. Season the stock with a few pinches of salt and fish sauce to taste.
• Warm a serving bowl in hot water. Place the dried rice noodles in fine-mesh sieve; submerge the sieve in hot water and gently stir with tongs, 5-10 seconds. Place the cooked noodles in the warmed serving bowl. Top with brisket; then add a few slices of the top round and some chopped scallions and cilantro. Ladle the hot broth into the bowl, being careful not to submerge the top round. Serve immediately, accompanied by optional garnishes.

PHO BO (VIETNAMESE BEEF-AND-NOODLE SOUP)

Steps:

• Soak rice noodles in hot water to cover.
• Meanwhile, combine stock, star anise, cinnamon, ginger, onion and cloves in saucepan; turn heat to high. When mixture boils, turn heat to low, and cover. Let cook, undisturbed, for 20 minutes to 1 hour, depending on how much time you have (the longer the cooking, the deeper the flavor). Strain, and return to saucepan; turn heat to medium.
• Bring pot of water to boil. Drain noodles, add them to pot, and boil for 30 seconds; drain well. Warm 4 large bowls by filling them with hot water; discard water. Divide noodles among bowls.
• Turn heat under soup to medium, and add beef; stir once, and then turn off heat. (The meat is traditionally left rare; if you want to cook it more, go ahead, but these slices will cook through in less than 2 minutes.) Add fish sauce or soy sauce and plenty of pepper to the soup. Taste, and add salt or more seasoning, if necessary.
• Top noodles with broth and meat, and then bring to the table. Serve, passing lime wedges, scallions, chilies and herbs at the table, so that everyone can add them to taste.

TAIWANESE SPICY BEEF NOODLE SOUP

Steps:

• Place beef in a stockpot and pour in enough water to cover; bring to a boil. Remove from heat and drain.
• Pour vegetable oil into a slow cooker; add beef, 8 cups water, beef broth, soy sauce, rice wine, green onions, brown sugar, garlic, chile peppers, chile paste, ginger, star anise, and Chinese five-spice powder.
• Cook on Low for 8 to 9 hours.
• Transfer beef to a bowl with a slotted spoon. Strain broth into a bowl. Discard solids.
• Bring a pot of water to a boil; add bok choy for 30 seconds. Remove and run under cold water. Cook udon noodles in the boiling water until tender yet firm to the bite, about 4 minutes. Drain.
• Divide noodles among serving bowls and top with beef, baby bok choy, and broth. Top with Chinese pickled mustard greens.