Beef Noodle Soup

Difficulty:
1/5

Ease of Preparation: Medium
Yield: 4 servings


 

Ingredients:

  • 3 onions
  • 1-inch (2.5 cm) piece of ginger
  • 3 lbs (1.4 kg) beef bones
  • 3 cloves
  • 3 star anise
  • 1 cinnamon stick
  • ½ lb (225 g) beef brisket
  • 3 garlic cloves
  • 3 tablespoons (45 ml) fish sauce
  • 1 tablespoon (15 ml) sugar
  • 1 tablespoon (15 ml) salt
  • 16 cups (4 L) water
  • ½ lb (226 g) sirloin steak, sliced thin
  • 1 lb (454 g) fresh rice noodles
To serve:
  • Bean sprouts
  • Mint
  • Coriander
  • Red chili
  • Lime wedges
  • Hoisin sauce
  • Fish sauce

 


 

Method:

Heat a grill skillet to high. Add onions and ginger and char. Remove skillet from heat. Once cooled, peel, rinse, and chop onions and ginger.

Parboil beef bones to remove impurities.

Heat a skillet and toast cloves, star anise, and cinnamon stick. Remove from heat and put spices in a sachet.

Put beef bones, brisket, chopped onions and ginger, garlic, fish sauce, sugar, salt, and spice sachet into a pot. Pour water over top. Bring pot to a boil, and then let simmer. Cook for 2 hours.

Remove brisket and cut pieces up.

Continue cooking broth for another 1 hour. Strain broth.

Fry sirloin steak for a few minutes in a skillet, both sides.

Cook noodles in a pot of water for 20-30 seconds or until soft but chewy.

Divide noodles between bowls. Top with slices of brisket and sirloin. Ladle hot broth over top.

Serve with a plate of bean sprouts, mint, coriander, red chili, and lime wedges, with hoisin sauce and fish sauce as optional toppings.