Description
A delicious and aromatic Vietnamese beef noodle soup.
Ingredients
Scale
- 1 pound beef bones
- 1 pound beef brisket
- 1 onion halved
- 1 ginger root halved
- 3 star anise
- 2 cloves of cloves
- 1 cardamom pod
- 1 tablespoon fish sauce
- 8 cups water
- 8 ounces rice noodles
- Fresh herbs (basil, cilantro)
- 1 lime cut into wedges
- Chili slices for garnish
Instructions
- Roast the beef bones in the oven for 30 minutes until browned.
- In a large pot, combine the roasted bones, brisket, onion, ginger, spices, fish sauce, and water.
- Bring to a boil, then reduce to a simmer. Skim off any foam.
- Cooking for at least 3 hours to develop flavor.
- Remove the brisket once cooked through, slice, and set aside.
- Strain the broth and return it to the pot.
- Prepare the rice noodles according to package directions.
- Serve the noodles in a bowl, topped with sliced brisket, and ladle the hot broth over. Garnish with herbs, lime, and chili slices.
Notes
- Adjust spices according to personal preference.
- For a richer broth, simmer longer.
- Can substitute beef brisket with other beef cuts.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Soup
- Method: Simmering
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg