Spicy Vietnamese Beef Noodle Soup
This hearty Vietnamese beef noodle soup features tender beef shank and oxtail cooked slowly for a delicious broth, served with fresh noodles and bean sprouts.
Ingredients
- vegetable oil (1 tablespoon)
- beef shank (2 thick slices)
- beef oxtail (2 pounds)
- fresh ginger (1 (6 inch) piece)
- whole star anise (6 )
- cinnamon stick (1 )
- fennel seeds (1 teaspoon)
- whole coriander seeds (1 teaspoon)
- whole cloves (2 )
- cardamom pod (1 )
- water (3 quarts)
- onion (1 )
- garlic (6 cloves)
- white sugar (2 tablespoons)
- bay leaf (1 )
- fish sauce (2 tablespoons)
- soy sauce (1 tablespoon)
- fresh rice noodles (1 (16 ounce) package)
- fresh bean sprouts (1 cup)
- fresh jalapeño pepper (1 )
Instructions
- Heat oil in a large pot over medium-high heat. Add beef shanks, oxtail pieces, and ginger; cook, turning occasionally, until browned, 3 to 5 minutes per side. Add star anise, cinnamon stick, fennel seeds, coriander seeds, cloves, and cardamom pod; sauté until fragrant, about 30 seconds.
- Add water, onion, garlic, white sugar, and bay leaf to beef mixture; bring to a boil, reduce heat to low, and simmer until broth is flavorful and meat is falling off the bone, 5 to 6 hours. Remove meat and reserve. Strain broth into a pot; discard strained spices and vegetables.
- Chop beef shank and oxtail meat; add to broth. Stir in fish sauce and soy sauce; bring to a simmer. Reduce heat to low; keep warm.
- Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain and rinse in cold water.
- Place a handful of bean sprouts in the bottom of a large soup bowl. Top with a large handful rice noodles and a few jalapeño slices. Ladle broth into bowl to cover noodles.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 390
- fat: 15 g
- sats: 5 g
- carbs: 34 g
- fibre: 1 g
- protein: 30 g
- salt: 0.528 g