Vietnamese Beef Noodle Soup With Ginger Recipes

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 NOODLE SOUP WITH GINGER

Steps:

• Make stock: Heat star anise, cinnamon, and cloves in a small dry skillet over medium-high heat until fragrant, about 2 minutes. Transfer to a 6-quart stockpot.
• Preheat broiler. Broil ginger and onions, flipping once, until blackened, about 5 minutes per side. Transfer to pot. Add oxtail, 2-inch scallion pieces, and peppercorns. Add 5 quarts water; bring to a boil. Skim foam. Add salt. Reduce heat. Simmer, skimming occasionally, 2 1/2 hours.
• Pour stock through a large sieve into a large bowl; discard solids. Let cool 20 minutes. Pour through a cheesecloth-lined sieve into a large bowl. Refrigerate, covered, 6 hours or overnight.
• Make soup: Chill beef in freezer until firm, about 2 hours. Cover noodles with cold water. Let stand until noodles are softened, about 30 minutes; drain.
• Cut beef in half. Place each half flat side down, and cut beef against the grain as thinly as possible. Allow beef to warm to room temperature.
• Skim fat from stock; discard. Transfer stock to a pot; add shallots, and bring to a boil. Reduce heat, and simmer until shallots are soft, about 15 minutes.
• Bring a medium pot of water to a boil. Add noodles; cook until just tender, about 10 seconds; drain.
• Divide noodles, beef, and sprouts among 4 bowls. Add simmering stock (it will cook beef gently). Top with thinly sliced scallions and herbs; serve each with a lime wedge.

VIETNAMESE BEEF NOODLE SOUP

Steps:

• Place broth and water in a sauce pan, home made beef stock would be excellent of course.
• Add a 3" piece of cinnamon and 1T grated ginger.
• Heat this mixture to a very low simmer and cover for about 30 minute
• Remove the cinnamon and add a thinly sliced onion, 4oz. rice or egg noodles, and soy sauce to taste.
• Simmer until the noodles are tender.
• Add the beef sirloin, and cook until beef is just done.
• Garnish the finished soup with fresh bean sprouts, fresh basil leaves, fresh cilantro leaves and diced jalapeno peppers.

PHO (VIETNAMESE NOODLE SOUP)

Steps:

• For Dam Toi, which is used as a garnish for northern style pho, in a small bowl, combine sliced garlic, 1 cup water and 3 teaspoons salt. Cover and refrigerate overnight; drain. In a small jar, combine sliced garlic and vinegar. Heat remaining 1 cup water until hot; add to jar. Stir in sugar, remaining 1 teaspoon salt and chiles. Cover and let stand at room temperature overnight., In a large saucepan, cover beef bones with 2 liters water. Add 2 tablespoons salt and cider vinegar. In another large saucepan, cover boneless beef with remaining 1 liter water, remaining 2 tablespoons salt, wine and sliced ginger. Cover both saucepans and refrigerate 2 hours; drain (discarding ginger from boneless meat). Add enough cold water to each saucepan to cover bones and meat. Bring to a boil over medium-high heat. Boil 3 minutes; drain both saucepans and rinse bones and and boneless beef., Preheat oven to 425°. In a stockpot, cover bones and boneless beef with enough cold water to cover completely (about 5 liters). Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, skimming and discarding foam occasionally. Simmer until foam starts to collect more slowly, about 30 minutes., Meanwhile, arrange whole onion and whole ginger on an ungreased baking sheet. Roast until slightly charred, 10-15 minutes, turning occasionally. Remove and discard charred skins; set aside., In a dry small skillet, toast cinnamon sticks, anise, cardamom pods and coriander over medium heat until aromatic, 1-2 minutes, stirring frequently. Cool. Place spices on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. , Once foam is no longer collecting on surface of broth, add onion and ginger and spice bag. Stir in salt, MSG if desired and rock sugar. Simmer, uncovered, until beef is tender, about 1-1/2 hours. With tongs, remove beef to a large bowl; cool slightly. Wrap beef tightly in foil and refrigerate. , Continue simmering broth, uncovered, until broth is light golden brown and fragrant, 2-5 hours, stirring occasionally and removing any foam that collects on the surface., To serve, cook Banh Pho according to package directions; set aside. Remove beef from refrigerator and thinly slice against the grain. For each serving, in a small colander, add an individual portion of noodles and beef. Lower colander into simmering broth until beef and noodles are heated through. Add beef and noodles to a serving bowl. Top with additional broth, about 1 cup. Serve with garnishes as desired.

VIETNAMESE BEEF NOODLE SOUP WITH GINGER

Steps:

• Make the stock: Heat the star anise, cinnamon, and cloves in a small, dry skillet over medium-high heat until fragrant, about 2 minutes. Transfer to a 6-quart stockpot.
• Preheat the broiler. Broil the ginger and onions, flipping once, until blackened, about 5 minutes per side. Transfer to the pot. Add the oxtail, 2-inch scallion pieces, and peppercorns. Add 5 quarts water; bring to a boil. Skim foam. Add the salt. Reduce heat. Simmer, skimming occasionally, 2 1/2 hours.
• Pour the stock through a large sieve into a large bowl; discard the solids. Let cool 20 minutes. Pour through a cheesecloth-lined sieve into a large bowl. Refrigerate, covered, 6 hours or overnight.
• Make the soup: Chill the beef in the freezer until firm, about 2 hours. Cover the noodles with cold water. Let stand until the noodles are softened, about 30 minutes; drain.
• Cut the beef in half. Place each half flat side down, and cut the beef against the grain as thinly as possible. Allow the beef to warm to room temperature.
• Skim the fat from the stock; discard. Transfer the stock to a pot; add the shallots, and bring to a boil. Reduce heat, and simmer until the shallots are soft, about 15 minutes.
• In a medium pot of boiling water, cook the noodles until just tender, about 10 seconds; drain.
• Divide the noodles, beef, and sprouts among 4 bowls. Add the simmering stock (it will cook the beef gently). Top with thinly sliced scallions and herbs; serve each bowl with a lime wedge.
• (Per serving)
• Calories: 414
• Fat: 6g
• Cholesterol: 24mg
• Carbohydrate: 63g
• Sodium: 312mg
• Protein: 24g
• Fiber: 4g

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.

VIETNAMESE BEEF SOUP

Steps:

• Bring large pot of water to boil. Remove from heat. Add noodles to pot; let stand until tender and pliable, about 15 minutes. Drain. Using scissors, cut noodles into 2-inch lengths. Transfer to bowl.
• Combine beef broth, sliced onions, sliced ginger, fish sauce, garlic, star anise and whole cloves in heavy large Dutch oven and bring to boil. Reduce heat; simmer 30 minutes. Strain broth into large bowl; discard solids. (Noodles and broth can be prepared 1 day ahead. Cover separately and refrigerate. Bring noodles to room temperature before continuing.) Return beef broth to Dutch oven and bring to boil. Remove beef broth from heat. Mix steak slices into broth (the hot broth will cook steak slices).
• Place noodles, soup, sliced lettuce, sliced green onions and lemon wedges in center of table. Spoon noodles, steak slices and broth into large soup bowls, then top with generous amounts of sliced lettuce and green onions and squeeze in lemon juice.