Best Vietnamese Style Beef Noodle Soup Recipes

PHO BAC (NORTHERN VIETNAMESE STYLE BEEF AND RICE NOODLE SOUP)

Steps:

• Arrange a rack 4 inches from broiler and heat. Put shallots and ginger on an aluminum foil-lined baking sheet and broil, turning often, until blackened (15-20 minutes) and let cool.
• Scrape peels off shallots and ginger. Halve ginger lengthwise, press each piece with the side of a knife to flatten, and set aside with shallots.
• Heat fennel seeds, star anise, cinnamon, and cardamom in a small skillet over medium heat and toast, swirling pan, until fragrant (3 minutes). Transfer spices to a small bowl and set aside.
• Place bones in a 12 qt pot and cover with cold water by 1 inch. Bring to a boil and cook for 3 minutes. Drain and rinse bones. Clean pot and return bones to pot along with reserved shallots and ginger, beef and cold water.
• Bring to a boil. Reduce heat to medium-low and add reserved toasted spices, scallops and 2 tbsp salt. Cook, skimming surface, until beef is tender (1 1/2 hours).
• Using tongs, transfer beef to a bowl of ice water and cool for 10 minutes. Drain beef and thinly slice crosswise. Transfer to a plate, cover and refrigerate.
• Continue cooking broth for 1 1/2 hours more. Remove from heat and pour through a cheesecloth-lined fine strainer set over a clean 6 qt pot. Discard solids and skim fat from surface. Stir in fish sauce and scallion whites and keep hot.
• Combine vinegar and chiles in a small bowl and set aside.
• Pour boiling water over noodles in a medium bowl and let soak until al dente (10 minutes). Rinse noodles in cold water, drain and divide between 8 serving bowls.
• Top each with chilled, cooked beef and raw sirloin. Top beef with onions, then scallion greens and cilantro. Season with pepper and then ladle broth over each serving, placing one white scallion piece in each bowl.
• Serve with chiles on the side.

VIETNAMESE-STYLE BEEF NOODLE SOUP

Steps:

• Cook noodles in a 4-quart pot of boiling water (not salted) 4 minutes, then add snow peas and boil 1 minute. Drain in a colander and rinse under cold running water to stop cooking. Drain well. Divide noodles and snow peas among 4 large soup bowls.
• Cook shallots, ginger, and chile in oil in same pot over moderate heat, stirring occasionally, until shallots are browned, 7 to 8 minutes. Add broth and water and simmer, uncovered, 10 minutes.
• While broth is simmering, divide roast beef, bean sprouts, and herbs among soup bowls with noodles.
• Discard ginger from broth and stir in fish sauce, lime juice, and salt to taste. Ladle broth into bowls and serve immediately.

COOK’S ILLUSTRATED VIETNAMESE-STYLE BEEF NOODLE SOUP

Steps:

• 1. Noodles: Bring 4 quarts water to boil in large pot. Off heat, add rice sticks, and let sit until tender, 10 to 15 minutes. Drain and distribute among four bowls. 2. Broth: Bring all ingredients to boil in medium saucepan over medium-high heat. Reduce heat to low; simmer partially covered to blend flavors, about 20 minutes. Remove solids with slotted spoon and discard. Cover and keep hot over low heat until ready to serve. 3. Season steak with salt and pepper. Heat oil in medium skillet over medium-high heat until shimmering. Add half of steak slices in single layer and sear until well-browned, 1 to 2 minutes on each side; set aside. Repeat with remaining slices. 4. Divide the noodles and sprouts among the bowls, (see illustrations below). 5. Add the steak, then ladle in the broth. 6. Sprinkle on the remaining ingredients and serve immediately, passing lime wedges separately. STEP BY STEP: Bruising the aromatics Using the handle or back of a chef's knife, smash the ginger, garlic, and lemon grass to release flavor. STEP BY STEP: Assembling the Soup 1. Divide the noodles and sprouts or cabbage among the bowls. 2. Add the meat, seafood, or chicken, then ladle in the broth. 3. Sprinkle on the herbs and other flavorings of choice. Red Chile Sauce: In a food processor, blender, or heavy mortar with a pestle, combine the chili with the salt and vinegar. Blend to a thick paste. Serve at room temperature, or cover tightly and refrigerate for up to 1 month. Cucumber Relish: In a small saucepan, combine the vinegar, water, sugar, and salt. Place over medium heat and bring to a boil, stirring until the sugar and salt dissolve. Remove from the heat and let cool to room temperature. A few minutes before serving, add the cucumber, onion, and chile to the cooled vinegar mixture and toss well. Divide among 4 small dishes. Sprinkle each serving with peanuts, garnish with cilantro leaves, and serve immediately.