Vietnamese Style Beef Noodle Soup Recipes

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PHO BO (VIETNAMESE BEEF-AND-NOODLE SOUP)



Pho Bo (Vietnamese Beef-and-Noodle Soup) image

In Vietnam, where there is enough rain, heat and sun to grow almost anything in large quantity, herbs are treated much like what most Americans consider "eating" greens. They sometimes form the bulk of salads and soups and are often used as wrappers, seasonings and condiments. Here, a pile of fresh herbs are served alongside this classic Vietnamese beef soup, so diners can add to taste. Basil, cilantro and mint are critical, but chervil, lovage, parsley, shiso, dill, marjoram and other tender herbs work, too.

Provided by Mark Bittman

Categories     pastas, soups and stews, main course

Time 1h

Yield 4 servings

Number Of Ingredients 15

1/2 pound thin rice noodles (labeled "vermicelli" or "rice sticks")
8 cups rich beef or chicken stock
4 star anise
1 cinnamon stick
1 1-inch chunk peeled fresh ginger
1 onion, quartered (don't bother to peel)
4 cloves
1 pound boneless sirloin, tenderloin or round (chicken may be substituted), cut into 16 thin slices
2 tablespoons fish sauce (nam pla or nuoc mam, available at Asian markets) or soy sauce
Freshly ground black pepper to taste
Salt to taste
2 limes, cut into wedges
8 scallions, minced
Several Thai or other chilies, stemmed, seeded and minced
A heaping plate of mixed herbs, washed and dried: basil, cilantro and mint are most important, but chervil, lovage, parsley, shiso, dill, marjoram and other tender herbs are all appropriate.

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.

Nutrition Facts : @context http, Calories 698, UnsaturatedFat 12 grams, Carbohydrate 80 grams, Fat 23 grams, Fiber 5 grams, Protein 41 grams, SaturatedFat 8 grams, Sodium 1905 milligrams, Sugar 14 grams, TransFat 0 grams

PHO BO: VIETNAMESE BEEF NOODLE SOUP



Pho Bo: Vietnamese Beef Noodle Soup image

Pho is a classic Vietnamese noodle soup, supposedly invented in Hanoi in the early 20th century. With this dish, everything's about the broth-if you don't have the right broth, you don't have the dish. Reprinted with permission from "Vietnamese Home Cooking," by Charles Phan. Published by Ten Speed Press.

Provided by Charles Phan

Categories     main-dish

Time 7h

Yield 6 servings

Number Of Ingredients 26

2 pounds oxtails, cut in 2- to 3-inch pieces
2 pounds beef neck bones
2 pounds beef shank bones
8 quarts water
1 large yellow onion, unpeeled
1 3-inch piece fresh ginger
1 3-inch piece Chinese cinnamon
2 pods whole star anise
2 whole cloves
1 pod black cardamom
1 teaspoon ground white pepper
1 ounce light brown palm sugar, or 2 tablespoon light brown sugar
Salt to taste
1 pound beef brisket
12 ounces beef top round, thinly sliced
3 quarts beef stock
Fish sauce, for seasoning
1 pound dried rice noodles
1 bunch Scallions, thinly sliced, about 1 cup
1/2 cup cilantro, chopped
Mung bean sprouts
Thai basil sprigs
Lime wedges
Jalapeño chiles, stemmed and thinly sliced into rings
???Sriracha sauce
Hoisin sauce

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.

VIETNAMESE-STYLE BEEF NOODLE SOUP



Vietnamese-Style Beef Noodle Soup image

Categories     Soup/Stew     Beef     Ginger     Pasta     Quick & Easy     Lime     Mint     Basil     Hot Pepper     Healthy     Cilantro     Simmer     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 16

6 ounces dried rice-stick noodles (rice vermicelli)
1/4 pound snow peas, cut diagonally into 1/4-inch strips (1 cup)
1 cup sliced shallots (3 large)
3 (1/8-inch-thick) slices fresh ginger, smashed
1 teaspoon minced fresh serrano chile, including seeds, or to taste
1 tablespoon vegetable oil
3 1/2 cups beef broth (28 fluid ounces)
1 3/4 cups water
1/2 pound thinly sliced rare roast beef (from deli counter), torn into pieces
6 ounces fresh bean sprouts
1/4 cup loosely packed fresh cilantro leaves
1/4 cup loosely packed fresh basil leaves, torn if large
1/4 cup loosely packed fresh mint leaves
3 tablespoons Asian fish sauce, or to taste
3 tablespoons fresh lime juice
Accompaniment: lime wedges

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.

VIETNAMESE NOODLE SOUP



Vietnamese Noodle Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

8 ounces rice noodles
12 ounces lean beef sirloin, fat trimmed
Kosher salt and freshly ground pepper
1 large onion, halved
1 4-inch piece ginger, unpeeled, halved
3 cups low-sodium beef broth
5 star anise pods
1 cinnamon stick
4 scallions
2 jalapeno peppers, preferably red and green
1/2 cup fresh cilantro
2 to 4 tablespoons fish sauce
1 cup fresh bean sprouts

Steps:

  • Prepare the rice noodles as the label directs.
  • Meanwhile, place a large pot over high heat. Poke the meat all over with a fork to tenderize it and season with salt and pepper. Sear the meat until charred but still rare, 2 to 3 minutes per side, then transfer to a plate. Add the onion and ginger to the pot; cook about 4 minutes. Add the broth, 3 cups water, the star anise and cinnamon, reduce the heat and simmer about 20 minutes.
  • Meanwhile, thinly slice the scallions and jalapenos (remove seeds for less heat) and tear the cilantro. Thinly slice the meat against the grain. Drain the noodles.
  • Add the fish sauce to the broth and boil 5 minutes. Discard the ginger, star anise and cinnamon stick. Remove and slice the onion. Divide the noodles among 4 bowls; top with the broth, beef, scallions, cilantro, bean sprouts, jalapenos and onion.

Nutrition Facts : Calories 334, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 34 milligrams, Sodium 961 milligrams, Carbohydrate 51 grams, Fiber 2 grams, Protein 22 grams

SPICY VIETNAMESE BEEF AND NOODLE SOUP



Spicy Vietnamese Beef and Noodle Soup image

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

Yield Makes 6 servings

Number Of Ingredients 23

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)

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.

SPICY VIETNAMESE BEEF NOODLE SOUP



Spicy Vietnamese Beef Noodle Soup image

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

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

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

PHO (VIETNAMESE NOODLE SOUP)



Pho (Vietnamese Noodle Soup) image

Pho is one of Vietnam's most well-known dishes. For many families, the cooking of the dish is a true labor of love and care. With its aromatic broth, slurpable rice noodles and many delicious garnish options, it is very easy to customize a bowl to suit your tastes. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 6h

Yield 12 servings

Number Of Ingredients 29

DAM TOI (PICKLED GARLIC VINEGAR):
10 medium garlic cloves, thinly sliced lengthwise
2 cups water, divided
4 teaspoons salt, divided
1 cup white vinegar
1 to 2 Thai chiles
1 tablespoon sugar
BROTH:
3.5 pounds beef leg or knuckle bones (choose ones with lots of marrow)
3 liters water, divided
4 tablespoons salt, divided
2 tablespoons cider vinegar
2-1/2 pounds beef top sirloin steak
2-1/2 pounds fresh beef brisket
1/4 cup dry white wine
1 piece fresh gingerroot (about 3 ounces), peeled and sliced lengthwise
2 large white onions, left whole, skin on
1 piece fresh gingerroot (about 3 ounces), left whole, skin on
2 cinnamon sticks (2.5 inches each)
3 whole star anise
2 large cardamom pods
1 teaspoon coriander seeds
4-1/2 teaspoons salt
1-1/2 teaspoons MSG, optional
1 teaspoon rock sugar or granulated sugar
TO SERVE:
28 ounces Banh Pho rice noodles
Table-side Garnishes (Northern Style): Prepared Dam Toi, 1 large onion halved and sliced into strips soaked in ice water, 4 wedged medium limes, 3 sliced green onions, 8 minced Thai chiles
Table-side Garnishes (Southern Style): Fresh mung bean sprouts, hoisin sauce, sriracha, lime wedges, Thai chiles and chopped fresh Thai basil, coriander, mint and Culantro (sawtooth herb/Ngo om)

Steps:

  • For Dam Toi, which is used as a garnish for northern style pho, in a small bowl, combine sliced garlic, 1 cup water and 3 teaspoons salt. Cover and refrigerate overnight; drain. In a small jar, combine sliced garlic and vinegar. Heat remaining 1 cup water until hot; add to jar. Stir in sugar, remaining 1 teaspoon salt and chiles. Cover and let stand at room temperature overnight., In a large saucepan, cover beef bones with 2 liters water. Add 2 tablespoons salt and cider vinegar. In another large saucepan, cover boneless beef with remaining 1 liter water, remaining 2 tablespoons salt, wine and sliced ginger. Cover both saucepans and refrigerate 2 hours; drain (discarding ginger from boneless meat). Add enough cold water to each saucepan to cover bones and meat. Bring to a boil over medium-high heat. Boil 3 minutes; drain both saucepans and rinse bones and and boneless beef., Preheat oven to 425°. In a stockpot, cover bones and boneless beef with enough cold water to cover completely (about 5 liters). Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, skimming and discarding foam occasionally. Simmer until foam starts to collect more slowly, about 30 minutes., Meanwhile, arrange whole onion and whole ginger on an ungreased baking sheet. Roast until slightly charred, 10-15 minutes, turning occasionally. Remove and discard charred skins; set aside., In a dry small skillet, toast cinnamon sticks, anise, cardamom pods and coriander over medium heat until aromatic, 1-2 minutes, stirring frequently. Cool. Place spices on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. , Once foam is no longer collecting on surface of broth, add onion and ginger and spice bag. Stir in salt, MSG if desired and rock sugar. Simmer, uncovered, until beef is tender, about 1-1/2 hours. With tongs, remove beef to a large bowl; cool slightly. Wrap beef tightly in foil and refrigerate. , Continue simmering broth, uncovered, until broth is light golden brown and fragrant, 2-5 hours, stirring occasionally and removing any foam that collects on the surface., To serve, cook Banh Pho according to package directions; set aside. Remove beef from refrigerator and thinly slice against the grain. For each serving, in a small colander, add an individual portion of noodles and beef. Lower colander into simmering broth until beef and noodles are heated through. Add beef and noodles to a serving bowl. Top with additional broth, about 1 cup. Serve with garnishes as desired.

Nutrition Facts : Calories 507 calories, Fat 8g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 1351mg sodium, Carbohydrate 58g carbohydrate (3g sugars, Fiber 2g fiber), Protein 44g protein.

VIETNAMESE LEMONGRASS BEEF AND NOODLES



Vietnamese Lemongrass Beef and Noodles image

This is a classic Vietnamese dish that is so simple to make. Sauteed beef marinated in lemongrass and garlic and tossed with cold vermicelli noodles and fresh herbs. Great on warm days or it makes a quick, weeknight meal.

Provided by MommyFromSeattle

Categories     World Cuisine Recipes     Asian     Vietnamese

Time 1h25m

Yield 4

Number Of Ingredients 16

1 (8 ounce) package rice vermicelli noodles
⅓ cup minced lemongrass
2 tablespoons soy-based liquid seasoning (such as Maggi®)
1 tablespoon dry sherry
1 tablespoon brown sugar
3 cloves garlic, minced
1 pound flank steak, thinly sliced
2 tablespoons warm water, or more as needed
2 tablespoons white sugar
½ medium lemon, juiced
¼ cup fish sauce
2 fresh red Thai chile peppers, minced
2 cloves garlic, finely minced
1 bunch Thai basil leaves, chopped, or to taste
1 bunch cilantro, chopped, or to taste
1 cup fresh bean sprouts, or to taste

Steps:

  • Bring a large pot of water to a boil. Add vermicelli noodles and cook until softened, 12 minutes. Drain noodles and rinse with cold water, stirring to separate the noodles. Set aside.
  • Combine lemongrass, soy-based seasoning, sherry, brown sugar, and garlic in a bowl. Marinate flank steak in mixture, tossing evenly, and let sit for 30 minutes.
  • Meanwhile, make sweetened fish sauce. Pour warm water into a small bowl; add sugar and lemon juice. Stir until sugar is dissolved. Stir in fish sauce, Thai peppers, and garlic. Adjust to taste. Set aside.
  • Heat a large skillet over medium-high heat. Cook sliced flank steak until firm but slightly pink in the center, 5 to 6 minutes per side. Arrange cooked vermicelli noodles in bowls for serving. Place steak on top and garnish with Thai basil leaves, cilantro, and bean sprouts. Pour sweetened fish sauce over the top.

Nutrition Facts : Calories 411.2 calories, Carbohydrate 58.3 g, Cholesterol 35.6 mg, Fat 9.8 g, Fiber 3.7 g, Protein 24.7 g, SaturatedFat 3.7 g, Sodium 1214.8 mg, Sugar 13 g

VIETNAMESE BEEF NOODLE SOUP WITH GINGER



Vietnamese Beef Noodle Soup with Ginger image

In Vietnam, pho, as this rice-noodle soup is known, is often enjoyed for breakfast. Nutritionists recommend incorporating red meat into one's diet just as it's used here -- in small portions and as a complement to other foods. The soup also includes bean sprouts and a handful of fresh herbs.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 16

8 whole star anise
1 whole cinnamon stick
6 whole cloves
1 piece (4 inches) peeled fresh ginger
2 medium onions, halved
4 pounds oxtail, rinsed thoroughly
6 scallions, white and pale-green parts only, cut into 2-inch pieces, plus 4 thinly sliced on the diagonal
1 teaspoon whole black peppercorns
1 teaspoon coarse salt
8 ounces eye of round or sirloin of beef
8 ounces thin rice noodles (rice-stick)
2 shallots, thinly sliced
3/4 cup fresh bean sprouts
3/4 cup fresh cilantro sprigs
3/4 cup fresh basil leaves
1 lime, quartered

Steps:

  • Make stock: Heat star anise, cinnamon, and cloves in a small dry skillet over medium-high heat until fragrant, about 2 minutes. Transfer to a 6-quart stockpot.
  • Preheat broiler. Broil ginger and onions, flipping once, until blackened, about 5 minutes per side. Transfer to pot. Add oxtail, 2-inch scallion pieces, and peppercorns. Add 5 quarts water; bring to a boil. Skim foam. Add salt. Reduce heat. Simmer, skimming occasionally, 2 1/2 hours.
  • Pour stock through a large sieve into a large bowl; discard solids. Let cool 20 minutes. Pour through a cheesecloth-lined sieve into a large bowl. Refrigerate, covered, 6 hours or overnight.
  • Make soup: Chill beef in freezer until firm, about 2 hours. Cover noodles with cold water. Let stand until noodles are softened, about 30 minutes; drain.
  • Cut beef in half. Place each half flat side down, and cut beef against the grain as thinly as possible. Allow beef to warm to room temperature.
  • Skim fat from stock; discard. Transfer stock to a pot; add shallots, and bring to a boil. Reduce heat, and simmer until shallots are soft, about 15 minutes.
  • Bring a medium pot of water to a boil. Add noodles; cook until just tender, about 10 seconds; drain.
  • Divide noodles, beef, and sprouts among 4 bowls. Add simmering stock (it will cook beef gently). Top with thinly sliced scallions and herbs; serve each with a lime wedge.

Nutrition Facts : Calories 414 g, Cholesterol 24 g, Fat 6 g, Fiber 4 g, Protein 24 g, Sodium 312 g

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From myrecipes.com


VIETNAMESE BEEF NOODLE SOUP RECIPE
Vietnamese beef noodle soup recipe. Learn how to cook great Vietnamese beef noodle soup . Crecipe.com deliver fine selection of quality Vietnamese beef noodle soup recipes equipped with ratings, reviews and mixing tips. Get one of our Vietnamese beef noodle soup recipe and prepare delicious and healthy treat for your family or friends. Good ...
From crecipe.com


DELICIOUS TRADITIONAL VIETNAMESE HUE BEEF NOODLE SOUP RECIPE
2020-10-09 Step 2. After preparing all the ingredients, put all onions, shallots, ginger, beef shank, and pork shoulder-arm into the pot with 2.5 liters of water. Add 60gr pineapple and some chilies before turning on the heat. The initial simmer of bone with cold water helps clear the broth.
From cuisineandtravel.com


VIETNAMESE SPICY BEEF NOODLE SOUP (BUN BO HUE)
2019-06-02 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 2-3 cubes of pork blood cubes.
From vickypham.com


20+ DELICIOUS ASIAN NOODLE SOUP RECIPES • OH SNAP! LET'S EAT!
2022-05-14 Taiwanese Beef Noodle Soup (Hong Shao Niu Rou Mian) Taiwanese beef noodle soup is made with Red Braised Beef! You make the beef and you can eat it with rice and veggies. Then for the second meal, cook some noodles and add veggies in the soup which makes Taiwanese Beef Noodle Soup – 台灣紅燒牛肉麵! Get the Recipe. 4.
From ohsnapletseat.com


VIETNAMESE-INSPIRED BEEF NOODLE SOUP - THE GIRL ON BLOOR
2022-03-03 Make sure to store your broth, beef and noodles separately. Store this soup in the fridge for up to 5 days. Add the broth, beef and noodles together then microwave for 2-3 minutes. You can freeze the broth for up to 3 months. Reheat from frozen for 6-7 minutes then add in fresh beef and noodles. Nutrition.
From thegirlonbloor.com


VIETNAMESE INSPIRED BEEF NOODLE SOUP - CANADA'S FOOD GUIDE
Using a small sieve, remove all the solid pieces and discard. Stir in carrot, red pepper, lime juice and soy sauce. In a saucepan of boiling water, cook noodles for about 2 minutes or until softened. Drain. Divide noodles among soup bowls and top with steak. Ladle hot broth over top of steak to cook.
From food-guide.canada.ca


VIETNAMESE NOODLE SOUP WITH BEEF (EASY BEEF PHO) | GOOD LIFE EATS
2021-07-21 In a separate saucepan, cook the rice noodles according to package instructions. Once cooked, portion the noodles into bowls. Bring the strained broth to a boil, then remove from heat. Stir the sliced beef, mushrooms, and snow peas into the hot broth and let sit for 3 minutes. Pour the broth mixture over the noodles.
From goodlifeeats.com


SPICY VIETNAMESE BEEF NOODLE SOUP (BUN BO HUE) RECIPE
2021-12-03 Ingredients. 2 lb beef shank; 2 lb oxtail; 2 lb pork hocks; 1 lb Huế style pork sausage, chả Huế, which has garlic and whole peppercorns; 1 lb block of pork blood; For Broth Base & Seasoning: water, I used an 8 quart pot, and added water to cover the meat. 24 fl oz chicken broth; 12 lemongrass stalks, leafy tops removed, roots smash; 2 yellow onions., large …
From recipes.net


PHO (VIETNAMESE BEEF NOODLE SOUP) - SO DELICIOUS
Season with salt, stir in, add the roasted onion, cover with the lid and boil for 60 minutes. Remove the beef bones and strain the liquid into a new pot. Set aside. Serve the soup by adding 1/2 cup of noodles, 1/2 of all the soy sprouts, chopped spring onion, and sliced beef tenderloin to a soup plate. Pour 3-4 ladles of flavored beef stock ...
From sodelicious.recipes


RECIPE VIETNAMESE-STYLE BEEF NOODLE SOUP
Method for Vietnamese-Style Beef Noodle Soup. Whack the lower few inches of lemongrass with the back of a cleaver to bruise it. Cut the bottom 1/2 inch off the lemongrass stalks and discard. Cut another 4 inches up, so you have 6 four inch pieces. Very finely chop enough from one piece to measure 4 teaspoons, and set aside.
From importfood.com


Hủ TIếU SA Tế Bò (VIETNAMESE SATAY BEEF NOODLE SOUP)
For the Hủ Tiếu Sa Tế Broth. Step 1: To marinate the cubed beef, add your beef to a medium-sized bowl. Add in the chili powder, Tumami pho spice blend, garlic, and lemongrass. Marinate for 30 minutes. Step 2: When beef is ready, heat a large pot over medium heat.
From laothainam.com


PHO (VIETNAMESE NOODLE SOUP): AUTHENTIC RECIPE! - THE WOKS OF LIFE
2019-07-29 Add 5 quarts fresh water back to the stockpot and bring to a boil. Transfer the bones and meat back to the pot, along with the charred/cleaned ginger and onions. Add the scallions, fish sauce and rock sugar.Reduce the heat to low, and simmer until the beef chuck is tender, about 40 minutes.
From thewoksoflife.com


VIETNAMESE SPICY BEEF NOODLE SOUP – BúN Bò HUế - HELEN’S …
2021-09-07 Combine the crab meat and pork paste in a large bowl. Add pepper, stock powder, a tbsp of the fried shallots and garlic, and 3 tbsp of the annatto oil. Mix well to combine, use the back of a spoon to press the paste to the side of the bowl. Keep doing this for 5-10 minutes, then chill in the freezer for 10 minutes.
From helenrecipes.com


AUTHENTIC VIETNAMESE BEEF PHO NOODLE SOUP (PHở Bò)
2020-07-20 My favorite – beef brisket pho noodle soup, served with fried dough sticks. This beef pho recipe is authentic with all real, natural ingredients. It is the result of a number of experiments and discussions between us, native Vietnameses who grew up eating pho on a daily basis for over 20 years of our life in the North, and our Saigonese chef friend. The authentic …
From delightfulplate.com


VIETNAMESE BEEF NOODLE SOUP | WILLIAMS SONOMA
2014-04-14 Set aside at room temperature for 15 minutes or refrigerate up to overnight. Cook the noodles. In a large saucepan over medium-high heat, combine the broth, ginger, coriander, cinnamon and the remaining 2 tsp. fish sauce and bring to a boil. Reduce the heat to low, cover and simmer for 30 minutes.
From williams-sonoma.com


SPICY BEEF NOODLE SOUP - VIETNAMESE STYLE - GLEBE KITCHEN
Once you have the broth done it’s a snap to serve this beef noodle soup. Put a good handful of noodles in each bowl. Add in meat from the braised bones. Top with some sliced beef. A few thin slices of shallot. Some green onion. Pour the broth overtop and garnish with culantro (not a typo), cilantro and Thai basil.
From glebekitchen.com


VIETNAMESE INSPIRED BEEF NOODLE SOUP | HEART AND STROKE …
In a deep nonstick skillet, over medium high heat; brown onion and ginger on all sides. Reduce heat to medium low and stir in cinnamon, star anise, garlic and hot pepper flakes. Add broth and water; bring to a boil. Simmer for 10 minutes. Using a …
From heartandstroke.ca


ASIAN BEEF NOODLES RECIPES | RECIPEBRIDGE RECIPE SEARCH
Asian Beef Noodles Recipes containing ingredients angel hair pasta, basil, bean sprouts, beef bouillon, beef chuck, beef sirloin, bell pepper, broccoli, broccol Javascript must be enabled for the correct page display
From recipebridge.com


VIETNAMESE-STYLE BEEF NOODLE SOUP | COOK'S ILLUSTRATED
2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears. 6 butterscotch caramel lollipops.
From cooksillustrated.com


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Top Asked Questions

How to cook Vietnamese beef noodle soup (Pho� bò)?
Vietnamese Beef Noodle Soup (Phở Bò) is one of the most popular street foods in Vietnam. Well-known around the world by its delicious broth and special flavor. Bring water to a boil on high heat. Add beef bones and beef chuck roast. Cook for 8-10 minutes or until all the impurities rise to the top.
How to cook beef noodles for Soup?
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.
How do you cook beef stir fry noodles?
To serve, boil the noodles according to package instructions. Add to a bowl. Place a few slices of the beef chuck and the raw sirloin on the noodles. Bring the broth to a rolling boil and ladle it into each bowl. The hot broth will cook the beef. Garnish with your toppings, and be sure to squeeze a lot of fresh lime juice over the top!
What is hue style beef noodle soup?
Hue style beef noodle soup is one of the most famous Vietnamese cuisine recipes, which contains rice noodle and beef mainly. This kind of noodle firstly originated in Hue, the ancient capital of Vietnam. Therefore, people call this dish “bún bò Huế” (Hue style beef noodle soup) to denote its origin.

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