Aromatic Rice Noodle And Beef Soup Recipes

ASIAN-THEMED BEEF AND RICE NOODLE SOUP

Steps:

• Heat oil in a stock pot over medium heat and cook and stir steak until it begins to brown, about 2 minutes; season with onion powder and garlic powder. Stir chopped onion into steak mixture; cook and stir until onion is translucent, about 3 minutes.
• Stir beef broth, brown sugar, soy sauce, ginger, and sriracha sauce into beef mixture; bring to a rolling boil. Reduce mixture to a simmer, and stir in rice noodles, carrots, cabbage, green bell pepper, red bell pepper, and celery; cover and simmer on low, stirring occasionally, until rice noodles are tender, about 8 minutes.

QUICK AND EASY BEEF AND RICE NOODLE SOUP

Steps:

• Bring the stock to a very light simmer in a large pot, then add the beef base, fish sauce, hoisin, scallion halves, ginger, cloves, star anise, cinnamon stick and 1 tablespoon of the soy sauce. Simmer for 30 minutes.
• Using a spider or strainer, remove all the solids, leaving you with just the broth. Taste and adjust the seasoning with the additional tablespoon of soy sauce if it needs more salt, or hoisin if it needs more sweetness. Bring the broth back to a light simmer.
• Meanwhile, set up your bowls. On the bottom, divvy up the rice noodles, then top with the shaved beef. Pour in some simmering broth. Garnish with the bean sprouts, cilantro, mint, scallions sliced on the bias, jalapenos and lime wedges. Drizzle with extra hoisin if desired.

AROMATIC RICE-NOODLE AND BEEF SOUP

Steps:

• Discard any dry outer leaves from lemongrass and coarsely chop bottom third of stalk. Heat oils in a 5-qt. heavy pot over moderate heat until hot but not smoking, then cook shallot and chiles, stirring, until dark brown (be careful not to burn), 3 to 4 minutes. Add lemongrass and galangal and cook, stirring, 1 minute.
• Add broth, fish sauce, star anise, cinnamon stick, salt, and white pepper and bring to a boil. Reduce heat and simmer 20 minutes. Pour through a fine sieve into another pot and discard solids. Add tomatoes, scallions, and lime juice and simmer until tomatoes are softened, about 10 minutes.
• Bring a large pot of water to a boil for noodles. Trim fat from steak and season with salt and pepper. Heat a well-seasoned ridged grill pan over moderately high heat until hot, then grill steak 4 to 5 minutes on each side for rare. Let stand 5 minutes before slicing very thin.
• Meanwhile, cook noodles in boiling water until tender, about 6 minutes, and drain. Divide among 4 large soup bowls and top with spinach and steak. Ladle soup over and sprinkle with mint.

CHING'S CLASSIC BEEF NOODLE SOUP

Steps:

• Heat the oil in a large saucepan over medium heat. Add the shallots and onions and cook until softened, 3 to 4 minutes, and then stir in the ginger, garlic and chiles and cook, stirring, for about 1 minute. Add the beef and stir-fry until it begins to brown, and then pour in the vegetable stock and bring to a boil. Reduce the heat to a simmer, cover and cook until the meat is very tender, 1 hour 15 minutes to 1 hour 30 minutes.
• Meanwhile, bring a large pot of water to a boil and cook the udon according to package instructions. Drain and rinse under cold water. Set aside.
• Add the carrots to the simmering soup, cover, and cook until crisp-tender, 6 to 8 minutes. Whisk together the sugar, bean sauce and soy sauce in a small bowl until the sugar is dissolved and stir it into the soup. While stirring, pour the cornstarch slurry into the soup and cook until thickened, about 1 minute.
• Just before serving, divide the noodles between 2 bowls. Stir the Romaine into the broth and ladle the hot soup over each bowl. Garnish with chopped scallions and cilantro and serve immediately.

VIETNAMESE "PHO" RICE NOODLE SOUP WITH BEEF

Steps:

• In a large stockpot, bring 6 quarts water to a boil. Place the bones and beef chuck in a second pot and add water to cover. Bring to a boil and boil vigorously for 5 minutes. Using tongs, carefully transfer the bones and beef to the first pot of boiling water. Discard the water in which the meat cooked (this cleans the bones and meat and reduces the impurities that can cloud the broth). When the water returns to a boil, reduce the heat to a simmer. Skim the surface often to remove any foam and fat. Add the charred ginger and onions, fish sauce and sugar. Simmer until the beef chuck is tender, about 40 minutes. Remove 1 piece and submerge in cool water for 10 minutes to prevent the meat from darkening and drying out. Drain, then cut into thin slices, and set aside. Let the other piece of beef chuck continue to cook in the simmering broth.
• When the broth has been simmering for about 1 1/2 hours total, wrap the star anise and cloves in a spice bag or piece of cheesecloth and add to the broth. Let infuse until the broth is fragrant about 30 minutes. Remove and discard both the spice bag and onions. Add the salt and continue to simmer, skimming as necessary, until ready to assemble the dish. The broth needs to cook for at least 2 hours. (The broth will taste salty but will be balanced once the noodles and accompaniments are added.) Leave the remaining chuck and bones to simmer in the pot while you assemble the bowls.
• To serve, place the cooked noodles in preheated bowls. (If the noodles are not hot, reheat them in a microwave or dip them briefly in boiling water to prevent them cooling down the soup.) Place a few slices of the beef chuck and the raw sirloin on the noodles. Bring the broth to a rolling boil; ladle about 2 to 3 cups into each bowl. The broth will cook the raw beef instantly. Garnish with yellow onions, scallions, and cilantro. Serve immediately, inviting guests to garnish the bowls with bean sprouts, herbs, chiles, lime juice, and black pepper.

PHO (VIETNAMESE BEEF AND RICE-NOODLE SOUP)

Steps:

• Put the oxtails into a large stockpot and add enough water to cover the bones by 4 inches (about 2 gallons). Bring to a full boil and then lower the heat to a rapid simmer. Skim the scum that rises to the surface.
• Meanwhile put the ginger and onion halves on a baking sheet and char them under the broiler until lightly blackened, 10 to 15 minutes. Turn them over halfway through cooking. When cool enough to handle, rinse the onion and ginger under running water, using a knife to scrape away some of the charred surface. Cut the ginger into 3 pieces and toss it and the onion halves into the simmering broth, along with 1 tablespoon salt and the fish sauce.
• Put the star anise, cloves, and cinnamon stick in a small skillet and toast them on top of a stove burner over medium heat. Turn the spices a couple of times until they're slightly darkened (3 to 4 minutes) and until you smell their aroma. Put the toasted spices and fennel seeds in a small square of double thick cheesecloth and tie the bundle with a long piece of kitchen twine. Add the spice bundle and the bay leaves to the broth, tying the end of the twine to the pot handle for easy retrieval.
• Let the broth simmer, uncovered, skimming occasionally. After 4 hours, remove the spice bundle, onion, bay leaves and ginger from the pot and discard. Remove the oxtails from the pot and set aside. Let the broth continue to simmer. When the meat is cool enough to handle, pull the meat from the bones. Set the meat aside and return bones to the broth. Continue simmering, uncovered, until the broth is rich and flavorful, about 1 hour. Taste the broth and add more salt or fish sauce as needed.
• Meanwhile, soak the rice noodles in cold water for at least 20 minutes. Arrange the sliced scallions, cilantro, parsley, basil, bean sprouts, lime wedges, and chiles on a platter in separate piles.
• Bring a large pot of water to a boil and add the drained noodles. Give the noodles a quick stir and cook until tender but firm, about 1 minute. Rice noodles can quickly become gummy, so don't let them overcook. Drain the noodles. Warm 6 large bowls by rinsing the with hot water and divide the noodles among the bowls.
• Just before serving, return the broth to a full boil. Arrange the slices of raw filet and pieces of cooked oxtail meat over the noodles in each bowl. Carefully ladle the boiling broth over all; the raw beef should be submerged in the broth. Serve immediately, along with the platters of garnish.

BEEF NOODLE SOUP

Steps:

• In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.
• Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles. Bring to a boil, reduce heat to low and simmer for 30 minutes.

HANOI BEEF AND RICE-NOODLE SOUP

Steps:

• Make the beef broth (this takes about a day to prepare but can be made ahead of time and frozen). Clean the beef bones under cold running water, then place them in a pot, cover with water and soak overnight at room temperature.
• The next day, place the beef bones, oxtails and short ribs in a large stockpot. Cover with water and bring to a boil. Cook for 10 minutes, then drain and rinse the pot and the bones.
• Return the bones to the pot, add 6 quarts of water and boil. Skim the foam off the surface and stir occasionally. Add 3 quarts of water and bring to a boil. Skim whatever residue rises to the top. Turn heat to low.
• Meanwhile, char the clove-studded onions, shallots and ginger - either by piercing them with a fork and holding them over a gas flame or by putting them in the broiler - until they release their fragrance. Tie the charred vegetables, star anise and cinnamon stick in a double thickness of dampened cheesecloth. Add the spice bag, parsnips and salt to the broth and simmer for 1 hour.
• Remove the short ribs and cut the meat away from the bones. Reserve the meat, discard the fat and return the bones to the pot. Continue simmering the broth, uncovered, for 4 to 5 hours. Keep an eye on it; as the liquid boils away, add enough water to cover the bones.
• Meanwhile, cut the sirloin steak against the grain into paper-thin slices, roughly 2 inches by 2 inches. Slice the meat from the short ribs paper-thin. Set aside.
• In a small bowl, combine the scallions, coriander and half the onion slices. Place the remaining onion slices in another small bowl and stir in the hot chili sauce, blending well.
• Soak the rice sticks in warm water for 30 minutes. Drain and set aside.
• Discard all the bones from the broth. Strain the broth into a clean pot through a strainer or colander lined with a double layer of dampened cheesecloth. Refrigerate for several hours to allow the fat to rise to the top and harden. Remove the fat, heat the broth and add the fish sauce. When the broth boils, reduce the heat and simmer.
• In another pot, boil 4 quarts of water and put in the soaked rice sticks. Drain immediately. Divide the rice sticks among 6 to 8 large soup bowls and top them with the sliced meats. Bring broth to a rolling boil and ladle it directly over the meat in each bowl (the boiling broth will cook the raw sirloin instantly). Garnish with the scallion mixture and freshly ground black pepper.
• Serve the onions in hot chili sauce and the accompaniments on the side.