Vietnamese Beef Noodle Soup Recipe Easy
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Description
Vietnamese Beef Noodle Soup, also known as Pho Bo, is a traditional Vietnamese dish that is popular all over the world. It is a hearty and flavorful soup that is perfect for cold winter nights or when you need a comforting bowl of soup. This easy recipe is perfect for beginners who want to make an authentic Vietnamese dish that is both delicious and easy to prepare.Prep Time
The prep time for this recipe is approximately 20 minutes.Cook Time
The cook time for this recipe is approximately 2 hours.Ingredients
- 2 lbs. of beef bones
- 1 lb. of beef brisket
- 1 onion, chopped
- 2-inch piece of ginger, sliced
- 1 tablespoon of whole coriander seeds
- 1 tablespoon of whole fennel seeds
- 1 cinnamon stick
- 2 star anise
- 1 tablespoon of salt
- 1 tablespoon of sugar
- 1 lb. of rice noodles
- 1 bunch of scallions, chopped
- 1 bunch of cilantro, chopped
- 1 lime, cut into wedges
- Bean sprouts
- Hoisin sauce
- Sriracha sauce
Equipment
- A large pot or Dutch oven
- A strainer
- A slotted spoon
- Bowls and chopsticks or spoons
Method
- Preheat the oven to 425°F (218°C).
- Rinse the beef bones under cold running water and pat them dry with paper towels. Place them on a baking sheet and roast them in the oven for 20 minutes.
- Meanwhile, rinse the beef brisket under cold running water and pat it dry with paper towels. Cut it into thin slices and set aside.
- In a large pot or Dutch oven, add the roasted beef bones, onion, ginger, coriander seeds, fennel seeds, cinnamon stick, star anise, salt, and sugar. Cover with 4 quarts of water and bring to a boil over high heat.
- Reduce the heat to low and simmer the broth for 2 hours, skimming off any foam that rises to the surface.
- Using a slotted spoon, remove the beef bones and discard them. Strain the broth through a fine-mesh sieve into a clean pot or Dutch oven.
- Bring the broth to a boil over high heat. Add the beef brisket slices and cook for 1-2 minutes, until they are no longer pink. Remove the brisket slices with a slotted spoon and set aside.
- Cook the rice noodles according to the package instructions until they are tender but still firm. Drain and rinse under cold running water.
- Divide the noodles among 6 bowls. Top with the beef brisket slices, scallions, cilantro, and bean sprouts. Ladle the hot broth over the top.
- Serve with lime wedges, hoisin sauce, and sriracha sauce on the side.
Notes
To make this soup vegetarian, you can omit the beef bones and brisket and use vegetable broth instead. You can also add your favorite vegetables, such as bok choy or mushrooms, to the soup for extra flavor and nutrition.Nutrition Info
This recipe makes 6 servings. Each serving contains approximately:- Calories: 490
- Protein: 31g
- Fat: 14g
- Carbohydrates: 63g
- Fiber: 3g
- Sugar: 4g
- Sodium: 1520mg
Recipes FAQ
Q: Can I use chicken instead of beef in this recipe?A: Yes, you can use chicken bones and chicken breast or thigh meat instead of beef bones and brisket. Q: Can I freeze the leftover soup?
A: Yes, you can freeze the soup in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating. Q: Can I use dried rice noodles instead of fresh?
A: Yes, you can use dried rice noodles instead of fresh. Follow the package instructions to cook them before adding them to the soup.
Recipe Tips
- Roasting the beef bones before simmering them adds extra flavor and depth to the broth.
- Skimming off the foam that rises to the surface while simmering the broth helps to clarify it and remove any impurities.
- Adding the brisket slices to the hot broth just before serving helps to cook them quickly and keep them tender.
- Adding lime wedges, hoisin sauce, and sriracha sauce to the soup at the table allows each person to adjust the flavor and heat to their liking.
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