How to make Vietnamese Beef Noodle Soup

Recipe for Beef Noodle Soup

Ingredients for Beef Noodle Soup:

• 1kg beef bones
• 500g beef brisket (cut of meat from the breast or lower chest of beef )
• 250g bee hoon or kwea teow
• 15cm thick ginger
• 1 large red onion
• 2.5 litre water
• 3 star anise
• 1 cinnamon
• 1 tbsp fish sauce
• 1 tsp sugar
• Salt to taste
• 1 tsp pepper
• 50g beansprout
• 1 medium size onion – sliced
• 250g beef sirloin
• 1 stalk Chinese parsley
• 20g Saw-leaf herb (ngo gai)

Garnishing:

• 1-2 red chillies or chilli padi – seeded and thinly sliced
• 2 calamansi – sliced top
• Some pudina mint leaves – roughly chopped
• Coriander leaves – roughly chopped
• Saw herb leaves – roughly chopped

How to make Beef Noodle Soup:

1. Pan-fry ginger and onion for about 5 minutes without oil. Leave aside.
2. Put water in a medium pot, boil beef bones, sliced meat and beef brisket over high heat. Add pan-fried ginger and onion.
3. Add star anise, cinnamon and salt to the pot. Lower fire and simmer for about 1 hour until meat becomes tender.
4. Remove beef bones and meat from the broth. Slice meat thinly. Strain and put beef broth into another pot.
5. Add in fish sauce, sugar, salt and pepper. Simmer for 5 minutes.
6. In another pot with clean boiled water, blanch taugeh and noodles of your choice and rinse through cold running water. Strain. Put noodles and taugeh in a serving bowl.
7. Put sliced meat on top of noodles, and sliced onions.
8. Pour hot beef soup to the bowl of noodles. Garnish with sliced chillies, coriander leaves, mint leaves and saw herb leaves. Add a dash of pepper to serve with calamansi aside.