Spicy Vietnamese Beef Noodle Soup (Printable Version)
Aromatic Vietnamese noodle soup with lemongrass-infused beef broth, tender meats, and fresh herbs.
# What You Need:
→ Broth
01 - 3.3 lbs beef shank, bone-in
02 - 1.1 lbs pork hock
03 - 12 cups water
04 - 2 stalks lemongrass, bruised
05 - 1 large yellow onion, halved
06 - 4 cloves garlic, smashed
07 - 1 thumb-sized piece ginger, sliced
08 - 2 tablespoons fish sauce
09 - 1 tablespoon salt
10 - 2 teaspoons sugar
11 - 1 tablespoon rock sugar
12 - 1 tablespoon shrimp paste
→ Aromatic Chili Oil
13 - 2 tablespoons vegetable oil
14 - 1 tablespoon annatto seeds
15 - 2 tablespoons minced shallots
16 - 2 tablespoons minced garlic
17 - 2 tablespoons chili flakes
→ Noodles & Proteins
18 - 1.3 lbs thick round rice noodles
19 - 10 oz cooked beef brisket, thinly sliced
20 - 10 oz cooked pork blood cubes
21 - 6 Vietnamese pork sausage patties, sliced
→ Garnishes
22 - 1 small red onion, thinly sliced
23 - 2 limes, cut into wedges
24 - 1 cup bean sprouts
25 - 1 cup shredded banana blossom
26 - 1 cup fresh herbs (cilantro, mint, Thai basil)
27 - 3 scallions, thinly sliced
28 - Sliced birds eye chili to taste
# How to Make It:
01 - Place beef shank and pork hock in a large pot. Cover with water, bring to a boil for 5 minutes, then drain and rinse the meat to remove impurities.
02 - Refill the pot with 12 cups water, add cleaned meat, lemongrass, onion, garlic, ginger, and bring to a boil. Skim off scum as needed. Lower heat to a simmer. Add fish sauce, salt, sugar, rock sugar, and shrimp paste. Simmer for 2 hours, or until meat is tender.
03 - Remove meats; slice beef shank and pork hock into serving pieces. Strain broth and discard solids. Season broth to taste.
04 - Heat oil in a small pan. Add annatto seeds and cook for 1-2 minutes until oil turns red, then discard seeds. Add shallots and garlic; sauté until fragrant. Stir in chili flakes and cook briefly. Set aside.
05 - Cook rice noodles per package instructions. Drain and set aside. If using pork blood cubes, simmer in gently boiling water for 10 minutes. Slice brisket and cha lua.
06 - Place a portion of noodles in each bowl. Top with beef shank, pork hock, brisket, pork blood cubes, and cha lua slices. Ladle hot broth over the top. Drizzle with aromatic chili oil.
07 - Add red onion, lime wedges, bean sprouts, banana blossom, fresh herbs, scallions, and chili slices as desired.
# Expert Advice:
01 -
- The complex broth develops layers of flavor that restaurant versions rarely achieve
- Thick rice noodles hold up beautifully to the robust spicy broth unlike thinner alternatives
- The aromatic chili oil creates that signature red hue and fragrance that makes this dish unmistakable
02 -
- The shrimp paste intensity varies wildly between brands so always taste after adding the first teaspoon
- Properly blanching the meat initially makes the difference between a muddy broth and one that tastes crystal clear
- The broth should taste slightly more concentrated than desired as noodles will absorb some seasoning
03 -
- Cook the blood cubes separately if using and add them at the last minute to prevent toughening
- The broth improves after resting overnight in the refrigerator so do not hesitate to make it ahead