Hanoi Beef And Rice Noodle Soup Recipes

VIETNAMESE "PHO" RICE NOODLE SOUP WITH BEEF

Steps:

• 1. 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 one 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.
• 2. 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 you're 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.
• 3. 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 from 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, chilies, lime juice and black pepper.
• How to Char Ginger and Onions:
• To char ginger, hold the piece with tongs directly over an open flame or place it directly on a medium-hot electric burner. While turning, char until the edges are slightly blackened and the ginger is fragrant, about 3 to 4 minutes. Char the onions in the same way. Peel and discard the blackened skins of the ginger and onions, then rinse and add to the broth.

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.

VIETNAMESE LEMONGRASS BEEF AND NOODLES

Steps:

• Bring a large pot of water to a boil. Add vermicelli noodles and cook until softened, 12 minutes. Drain noodles and rinse with cold water, stirring to separate the noodles. Set aside.
• Combine lemongrass, soy-based seasoning, sherry, brown sugar, and garlic in a bowl. Marinate flank steak in mixture, tossing evenly, and let sit for 30 minutes.
• Meanwhile, make sweetened fish sauce. Pour warm water into a small bowl; add sugar and lemon juice. Stir until sugar is dissolved. Stir in fish sauce, Thai peppers, and garlic. Adjust to taste. Set aside.
• Heat a large skillet over medium-high heat. Cook sliced flank steak until firm but slightly pink in the center, 5 to 6 minutes per side. Arrange cooked vermicelli noodles in bowls for serving. Place steak on top and garnish with Thai basil leaves, cilantro, and bean sprouts. Pour sweetened fish sauce over the top.

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.

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.

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.

HANOI BEEF AND RICE NOODLE SOUP (PHO BO)

Steps:

• To prepare broth, heat a large stockpot over medium-high heat. Add oxtail, ginger, and shallots; sauté 8 minutes or until ginger and shallots are slightly charred.
• Add water and next 8 ingredients (through cinnamon stick); bring to a boil. Reduce heat, and simmer 4 hours. Strain broth through a sieve into a large bowl; discard solids.
• Return broth to pan, and bring to a boil. Reduce heat to medium, and cook until reduced to 10 cups (about 30 minutes).
• Skim fat from surface; discard fat. Keep warm.
• To prepare remaining ingredients, add sliced onion to broth. Place noodles in a large bowl, and cover with boiling water.
• Let stand 20 minutes. Drain. Place 1/3 cup bean sprouts in each of 6 soup bowls.
• Top each serving with 1 1/3 cup noodles and 2 ounces eye-of-round.
• Carefully ladle 1 2/3 cups boiling broth over each serving (boiling broth will cook the meat). Serve with cilantro, basil, chiles, limes, and hoisin, if desired.

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.

VIETNAMESE LEMONGRASS BEEF AND NOODLE SALAD

Steps:

• In a small bowl combine sugar, rice vinegar and lime juice and stir to dissolve. Add fish sauce, garlic, ginger, chiles and 1/2 cup water and stir together. Let sit for 15 minutes for flavors to meld. (May be prepared a day ahead and refrigerated.)
• Bring a large pot of water to the boil. Add rice noodles, stir and turn off heat. Let noodles soften (5 to 8 minutes, depending on brand), then drain and rinse with cold water. Leave in colander at room temperature.
• Meanwhile, combine beef, fish sauce, sugar, garlic and lemon grass in a bowl. Massage seasoning into beef and let sit for 15 minutes.
• Line a serving bowl or four individual large wide soup bowls with a few lettuce leaves and top with noodles.
• Heat the oil in a wok over high heat. When wok is nearly smoking, add beef and quickly stir-fry until lightly browned and just cooked, about 2 minutes. Work in batches if necessary so meat browns and doesn't steam. (If you do not have a wok, you may use a cast iron skillet and work in batches.)
• Top noodles with cooked beef, scallions, carrot, cucumber and daikon. Sprinkle with herbs, crushed peanuts and fried shallots (add sprouts if using). Drizzle lightly with dipping sauce and pass remaining sauce at table.

PHO BO (VIETNAMESE BEEF-AND-NOODLE SOUP)

Steps:

• Soak rice noodles in hot water to cover.
• Meanwhile, combine stock, star anise, cinnamon, ginger, onion and cloves in saucepan; turn heat to high. When mixture boils, turn heat to low, and cover. Let cook, undisturbed, for 20 minutes to 1 hour, depending on how much time you have (the longer the cooking, the deeper the flavor). Strain, and return to saucepan; turn heat to medium.
• Bring pot of water to boil. Drain noodles, add them to pot, and boil for 30 seconds; drain well. Warm 4 large bowls by filling them with hot water; discard water. Divide noodles among bowls.
• Turn heat under soup to medium, and add beef; stir once, and then turn off heat. (The meat is traditionally left rare; if you want to cook it more, go ahead, but these slices will cook through in less than 2 minutes.) Add fish sauce or soy sauce and plenty of pepper to the soup. Taste, and add salt or more seasoning, if necessary.
• Top noodles with broth and meat, and then bring to the table. Serve, passing lime wedges, scallions, chilies and herbs at the table, so that everyone can add them to taste.

HANOI BEEF NOODLE SOUP

Steps:

• Make broth:
• Roast onions and ginger directly on rack of a gas burner over high heat, turning with tongs, until blistered and blackened, 10 to 15 minutes. (Alternatively, broil onions and ginger on foil-lined rack of a broiler pan about 5 inches from heat, turning occasionally, until charred, 20 to 25 minutes for onions; 25 to 30 minutes for ginger.) Transfer to a bowl and cool. When cool enough to handle, rinse and rub under cold running water to remove any blackened pieces (some areas will remain browned).
• While onions and ginger roast, cover shanks with 2 quarts cold water in a 6- to 8-quart pot. Bring to a boil, then drain in a large colander (discard cooking water) and rinse well with cold water. Clean pot.
• Wrap star anise, cinnamon stick, cloves, and peppercorns in cheesecloth and tie into a bundle with kitchen string to make a spice bag, then add to cleaned pot along with 4 quarts water, shanks, onions, and ginger. Simmer, uncovered, skimming froth occasionally, 2 hours. Add remaining quart water and return to a boil, then reduce heat and simmer, skimming froth occasionally, until shanks are very tender, about 1 hour more.
• Prepare sirloin and noodles for soup while broth simmers:
• Freeze steak until firm but not frozen solid, 30 to 45 minutes, then slice across the grain with a sharp thin knife into less than 1/8-inch-thick slices.
• Soak rice noodles in cold water to cover until softened, about 30 minutes, then drain in cleaned large colander. Cook noodles in a 6-quart pot of boiling water, uncovered, stirring, 1 minute, then drain.
• Finish soup:
• Transfer shanks with tongs to a cutting board. Clean pot. When shanks are cool enough to handle, remove meat from bones and cut into small pieces, discarding bones, fat, and sinew. Set aside 2 cups beef (reserve remainder for another use).
• Pour broth through a fine-mesh sieve into a large heatproof bowl, discarding solids. Measure broth: If there is more than 3 quarts (12 cups), boil in cleaned pot until reduced; if there is less, add water. Let stand until fat rises to top, 1 to 2 minutes, then skim off fat if desired.
• Combine broth and beef (2 cups) in cleaned 6- to 8-quart pot and bring to a boil, then add fish sauce and salt and return to a boil just before serving.
• Divide noodles among 6 large deep bowls. Top noodles with uncooked sliced steak and ladle boiling-hot broth (with pieces of beef shanks) over steak and noodles. (Hot broth will cook steak.)
• Serve soup with accompaniments.

PHO BO: VIETNAMESE BEEF NOODLE SOUP

Steps:

• For the beef stock: Preheat the oven to 350 F. Bring a large pot of water to a boil; add the oxtails, neck bones, and shank bones. Return the water to a boil and cook for 3 minutes. Drain into colander and rinse the bones thoroughly under cold running water. Rinse the pot and return the oxtails, neck bones, and shank bones to the pot. Add water, slowly bring to a simmer, and cook for at least 6 hours. Meanwhile, roast the onion and ginger on a rimmed baking sheet for 40 minutes.
• Add the roasted onion and ginger to the simmering stock, along with the cinnamon, star anise, clove, cardamom pod, pepper, and palm sugar. Add the beef brisket and cook for 30-45 minutes; remove and allow the stock to continue to simmer, skimming off any scum that rises to the top. After 6-8 hours, remove pot from the heat and use a slotted spoon to discard the large solids. Strain the stock into soup pot through a fine-mesh sieve. (Note: To store, let cool completely; then transfer to airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 quarts.)
• For the soup: Thinly slice the top round and use the back of your knife to tenderize the meat slices; set aside. Slice the cooked brisket against the grain in thin slices; set aside. Blanch the bean sprouts in hot water; set aside. Season the stock with a few pinches of salt and fish sauce to taste.
• Warm a serving bowl in hot water. Place the dried rice noodles in fine-mesh sieve; submerge the sieve in hot water and gently stir with tongs, 5-10 seconds. Place the cooked noodles in the warmed serving bowl. Top with brisket; then add a few slices of the top round and some chopped scallions and cilantro. Ladle the hot broth into the bowl, being careful not to submerge the top round. Serve immediately, accompanied by optional garnishes.

VIETNAMESE BEEF AND RICE NOODLE SOUP (PHO)

Steps:

• Place the oxtails in a large stockpot and add the water.
• Bring the water to a full boil, then reduce heat and bring water to a simmer.
• Scrape any scum off the top of the water and discard.
• Cut the onion in half and peel off the outer portion.
• Place on a baking sheet along with the ginger and broil in the over about 20 minutes, making sure not to blacken it.
• Turn over halfway through.
• Allow to cool.
• Place the star anise, cloves, cinnamon, and fennel seeds in a piece of cheesecloth and tie it shut with twine.
• Add the spice pack, onion halves, ginger, bay leaves, salt, and fish sauce to the broth.
• Allow the broth to simmer at least 5-6 hours (to your taste) uncovered.
• Remove the spice pack, onions, ginger, and bay leaves and discard.
• Remove the oxtails and set them aside.
• When cool enough to handle, remove the meat and trim of any remaining fat.
• Set the meat aside and return the bones to the broth.
• Allow the broth to simmer another hour or two until you achieve the desired taste then remove the bones.
• You may adjust the salt, but you don't want it too salty.
• Soak the rice noodles in COLD water 15-20 minutes, while starting a large pot of water boiling.
• While the noodles are soaking, place the cilantro, basil leaves, mint leaves, sliced onions, sliced scallions, and bean sprouts on a serving platter.
• After the noodles have soaked, place them in the boiling water and allow to cook until tender, but don't let them get mushy.
• It should only take a couple minutes.
• Rinse the noodles in cold water if not serving immediately.
• When ready to eat (you can do this earlier, like when you're boiling the water for the noodles) return the broth to a rolling boil.
• Place the noodles in a serving bowl and arrange the sliced meat (leftover oxtail meat if desired) over them.
• Ladle the boiling broth over the noodles and beef, making sure to cover the meat.
• Serve and allow each person to place the desired amount of garnish from the platter, hoisin sauce, and sriracha in their own bowl to taste.