Vietnamesenoodlesoup Recipes

PHO RECIPE

Steps:

• Place the bones and beef chuck in large stockpot and add water to cover. Bring to a boil and boil for 5 minutes. Drain in a colander and thoroughly clean the stockpot. This process removes any impurities/scum and will give you a much cleaner broth.
• Meanwhile, char your ginger and onions. Use tongs to hold the ginger and onions (one at a time) over an open flame, or place each directly on a gas burner. Turn until they're lightly blackened and fragrant, about 5 minutes. Rinse away all the blackened skins.
• Add water (5 quarts/4.75 L, or more/less if you've scaled the recipe up or down) 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 sugar. Reduce the heat to low, and simmer until the beef chuck is tender, about 40 minutes. Skim the surface often to remove any foam and fat.
• Remove one piece of the chuck and transfer to a bowl of ice water to stop the cooking process. Then transfer this piece of beef to a container and refrigerate (you will slice this to serve with your pho later. If you were to leave it in the pot, it would be too dry to eat). Leave the other piece of chuck in the pot to flavor the broth.
• Now toast the spices (star anise, cloves, cinnamon stick, cardamom, fennel seeds, and coriander seeds) in a dry pan over medium low heat for about 3 minutes, until fragrant. Use kitchen string to tie up the spices in a piece of cheesecloth, and add it to the broth.
• Cover the pot and continue simmering for another 4 hours. Add the salt and continue to simmer, skimming as necessary, until you're ready to assemble the rest of the dish. Taste the broth and adjust seasoning by adding more salt, sugar, and/or fish sauce as needed.
• 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!

VIETNAMESE CHICKEN NOODLE SOUP

Steps:

• In a large Dutch oven or stock pot, bring to a simmer the chicken stock, chicken breasts, chicken wings, scallions, garlic, cinnamon sticks, star anise and ginger. Simmer for about 20 minutes. Once the chicken breasts are cooked, remove them, set aside and shred when cooled. Continue to simmer all the other ingredients for 30 minutes. Then strain the broth through a colander to remove the solids and spices.
• Add the mushrooms, fish sauce and noodles to the strained stock. Simmer until noodles are still al dente, 4 to 5 minutes. Scoop some of the noodles into individual bowls. Top with some of the shredded chicken. Ladle lots of broth into each bowl. Garnish with the bean sprouts, jalapenos and fresh mint, and serve with fish sauce, hoisin sauce, Sriracha and lime wedges. Oh my.

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.

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.

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.

VIETNAMESE NOODLE SOUP

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.

VIETNAMESE NOODLE SOUP

Steps:

• Remove fat and bones from meat; slice thin for stir-frying; set aside.
• Cook noodles according to pkg directions; rinse in cold water and set aside.
• Heat a wok or large skillet over medium heat; add oils and heat through.
• Add shallots and stir-fry 3-4 minutes until evenly browned; remove and set aside.
• Add ginger through chicken stock and bring to a simmer.
• Add lime leaves through lime juice.
• Add pork, lower heat and simmer 15 minutes.
• Add shrimp and noodles and simmer 3-4 minutes if using cooked shrimp or longer until cooked through if using raw shrimp.
• If desired, serve topped with cilantro sprigs and chopped scallion greens for garnish.

VIETNAMESE NOODLE SOUP

Steps:

• Soak the rice noodles in water for 20 minutes. In a bowl, combine soy sauce, limejuice, minced ginger, red pepper sugar and 2 T water. Set aside.
• Meanwhile, in a large saucepan, bring broth to a simmer.
• Add star anise, sliced ginger and cloves. Cook for 20 minutes then remove spices with a slotted spoon. Add tofu to broth.
• Bring 8 cups water to a boil and cook the rice noodles. Drain.
• Divide the noodles into 4 bowls. Ladle hot broth over the noodles.
• Top with bean sprouts, cilantro, scallions and mint. Serve with soy-ginger-garlic sauce and hot chili paste on the side.

PHO (VIETNAMESE NOODLE SOUP)

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.

VIETNAMESE CHICKEN NOODLE SOUP

Steps:

• Chicken stock:
• Bring chicken, onion, carrots, celery, and 5 quarts water to a boil in a large heavy pot. Reduce heat and simmer, skimming surface occasionally, until broth is flavorful and reduced by one-fourth, about 2 hours.
• Strain stock through a fine-mesh sieve into a large bowl; discard solids. (You should have about 4 quarts). Let cool, then cover and chill.
• DO AHEAD: Stock can be made 5 days ahead. Let cool, then cover and chill.
• Soup:
• Rub chicken legs with five-spice powder, grated ginger, 1 tablespoon salt, and 1 tablespoon sugar; let sit 15 minutes.
• Meanwhile, heat broiler. Spread out halved ginger and onions on a rimmed baking sheet and broil, turning occasionally, until charred all over, 15-20 minutes. Add lemongrass, cardamom, star anise, cinnamon, and cloves to onions and ginger and broil until lightly charred and fragrant, about 1 minute.
• Transfer onion mixture to a large heavy pot. Add chicken stock and fish sauce and bring to a boil. Add seasoned chicken, reduce heat, and simmer until chicken is just cooked through, 20-25 minutes.
• Using tongs, transfer chicken to a plate. Let cool slightly, then remove skin and bones; discard. Shred meat. Continue to simmer broth until it reduces slightly and flavors concentrate, 50-60 minutes. Season with more salt and/or sugar, if desired. Strain into a large bowl or clean pot.
• Cook noodles according to package directions. Using tongs or a spider, transfer noodles to a colander and run under cold water to stop cooking; set aside. (Keep pot of boiling water handy for reheating noodles.)
• Just before serving, return noodle cooking water to a boil. Place noodles in a fine-mesh sieve and lower into hot water to reheat, 30 seconds.
• Divide noodles among warm bowls and add shredded chicken and bean sprouts. Ladle hot broth over, dividing evenly. Serve with Spicy Pickled Shallots, herbs, and lime wedges for squeezing over.
• DO AHEAD: Seasoned chicken broth can be made 2 days ahead. Let cool, then cover and chill. Bring to a boil before serving.