Spicy Vietnamese Beef Noodle Soup Recipes

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BúN Bò HUế - SPICY VIETNAMESE BEEF & PORK NOODLE SOUP



Bún Bò Huế - Spicy Vietnamese Beef & Pork Noodle Soup image

A rich and flavorful Vietnamese soup that is absoultely loaded with aromatics, pork flavor and meat with a refreshing contrast of crisp and light veggies and a spritz of lemon.

Provided by Hungry Huy

Categories     Dinner     Lunch     Soup

Time 3h30m

Number Of Ingredients 37

2 lb beef shank
2 lb oxtail
2 lb pork hocks
1 lb Huế style pork sausage (chả Huế, which has garlic and whole peppercorns)
1 lb block of pork blood
water (I used an 8 quart pot, and added water to cover the meat.)
24 oz chicken broth
12 stalks lemongrass (leafy tops removed, roots smashed)
2 yellow onions, large (halved, to be removed from the broth after fully cooked.)
3 tbsp salt
2 tbsp sugar
2 tbsp shrimp paste (Lee Kum Kee brand)
3-4 tbsp fish sauce
2 tsp MSG (monosodium glutamate) (if not using oxtail, add 4 teaspoons)
3 tbsp anatto seeds
3 tbsp neutral cooking oil
2 tbsp shallot (sliced)
2 tbsp garlic (minced)
mint
basil
bean sprouts
birds eye chile or jalapeno
lime (sliced)
1 banana flower
2 cups water
1 lemon juiced
14 oz package dried rice noodle (medium or large thickness)
20 g dried Thai chile (crushed)
1/2 c neutral cooking oil
80 g shallot or white onion (minced)
40 g garlic (minced)
30 g lemongrass (minced)
2 tbsp Korean chile powder (gochugaru)
1 tbsp fish sauce
1 tbsp sugar
2/3 tsp salt
1/2 tsp MSG (monosodium glutamate)

Steps:

  • Clean the meat: Add all meat to a stock pot and enough water to submerge it, bring to a boil. Drain and rinse thoroughly under running water.
  • Add the meat, broth, lemongrass and onions to the pot and fill with water almost to the brim. Bring to a boil then drop the heat to medium-high to maintain a low boil. Add the seasoning.
  • Let it simmer and periodically check the meats for doneness and remove them as they finish cooking. The pork should be done after about an hour, the beef can vary between 2-3 hours.
  • After all the meat has removed, let it cool, then slice it. Adjust seasoning and add water to the broth pot if necessary.
  • Make the aromatics & coloring then add it to the pot.
  • Boil noodles according to package instructions.
  • Assemble your bowl, and serve with herbs and veg on a side platter.
  • Sauté seeds in oil on medium heat until the seeds give up the bright red color, then remove the seeds.
  • Add shallots and garlic, sauté until brown.
  • Add all of this to the pot of broth for color.
  • The easiest thing to do is just buy it already cooked and boil just to heat it up. If you use the raw type like we did for this recipe, cut into 1" cubes and boil for 30-45 minutes
  • Prepare a bowl of about 2 cups of water, mixed with the juice of 1 lemon.
  • Thinly slice the banana flower and add to the water mixture to sit for about 30 minutes.
  • Avoid adding little fronds (that look like mini bananas), removing them as you encounter them. They taste bitter!
  • Weigh out the dried Thai chiles, then soak in just enough warm water to cover the chiles for 20 minutes. Drain the water.
  • Add all sate ingredients to a pan on medium heat and stir continuously to brown, cook, and slightly reduce the chile paste, about 30-40 minutes. If at any point it becomes too dry, you can add more oil, up to 50% of the amount we started with. Taste and reseason with sugar or salt as desired. See photo for how the final product should look.
  • Let cool and transfer to a sealed jar stored in the fridge . You can add ~2 tbsp of the final product to the soup pot for a boost in flavor and color, or simply and let each person add to their bowl to make it as spicy as they'd like!

Nutrition Facts : Carbohydrate 61.37 g, Protein 89.95 g, Fat 73.1 g, SaturatedFat 20.9 g, TransFat 0.2 g, Cholesterol 330.02 mg, Sodium 4939.39 mg, Fiber 2.55 g, Sugar 7.32 g, Calories 1276.7 kcal, ServingSize 1 serving

SPICY VIETNAMESE BEEF NOODLE SOUP



Spicy Vietnamese Beef Noodle Soup image

This recipe is my attempt at the famous Vietnamese spicy beef noodle soup, Pho. Garnish with thinly sliced raw beef tenderloin, basil, mint, cilantro, chili sambal, and fresh lime wedges.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 5h35m

Yield 8

Number Of Ingredients 20

1 tablespoon vegetable oil
2 thick slices beef shank
2 pounds beef oxtail, cut into pieces
1 (6 inch) piece fresh ginger, sliced
6 whole star anise
1 teaspoon fennel seed
1 teaspoon whole coriander seeds
2 whole cloves
1 cinnamon stick
1 cardamom pod
3 quarts water
1 onion, halved
6 cloves garlic
2 tablespoons white sugar
1 bay leaf
2 tablespoons fish sauce
1 tablespoon soy sauce
1 (16 ounce) package fresh rice noodles
1 cup fresh bean sprouts, or to taste
1 fresh jalapeno pepper, sliced into rings, or to taste

Steps:

  • Heat oil in a large pot over medium-high heat. Cook beef shank, oxtail pieces, and ginger in hot oil, turning occasionally, until browned, 3 to 5 minutes per side. Add star anise, fennel seed, coriander seed, cloves, cinnamon stick, and cardamom pod to the pot and saute until fragrant, about 30 seconds.
  • Stir water, onion, garlic, white sugar, and bay leaf into 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 meat and add to broth in pot; stir in fish sauce and soy sauce. Bring broth to a simmer and reduce heat to low to keep warm.
  • Place rice 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 of prepared rice noodles and drop a few jalapeno slices over noodles. Ladle beef broth into bowl to cover noodles.

Nutrition Facts : Calories 389.9 calories, Carbohydrate 33.9 g, Cholesterol 88.6 mg, Fat 14.5 g, Fiber 1.4 g, Protein 30 g, SaturatedFat 5.3 g, Sodium 527.9 mg, Sugar 4.4 g

SPICY VIETNAMESE BEEF AND NOODLE SOUP



Spicy Vietnamese Beef and Noodle Soup image

Categories     Soup/Stew     Beef     Sauté     Dinner     Lunch     Spring     Noodle     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 23

5 tablespoons peanut oil
3 1/4 pounds meaty oxtails, patted dry
2 large onions, chopped
1 large carrot, peeled, chopped
3 stalks lemongrass,* chopped
2/3 cup chopped peeled fresh ginger
8 garlic cloves, chopped
7 whole star anise (star-shaped spice)*
1 tablespoon black peppercorns
12 cups water
7 cups canned beef broth (about four 14 1/2-ounce cans)
3 tablespoons fish sauce (nam pla)*
1 12-ounce package fresh udon noodles (refrigerated Japanese wheat noodles)* or fresh linguine
1 tablespoon oriental sesame oil
3 cups bean sprouts
6 radishes, thinly sliced
4 green onions, thinly sliced
4 serrano chilies, thinly sliced
6 tablespoons chopped fresh basil
6 tablespoons chopped fresh mint
6 tablespoons chopped cilantro
Lime wedges
Additional fish sauce (nam pla)

Steps:

  • Heat peanut oil in heavy large pot over medium-high heat. Sprinkle oxtails with salt and pepper. Add oxtails to pot and brown on all sides, about 20 minutes. Transfer oxtails to large bowl. Add onions and next 6 ingredients to same pot. Sauté until vegetables are tender, about 8 minutes. Return oxtails to pot. Add 12 cups water, beef broth and 3 tablespoons fish sauce. Cover and simmer gently until oxtails are very tender, about 3 hours.
  • Using tongs, transfer oxtails to large bowl. Strain broth into another large pot; discard solids. Remove meat from oxtails; discard bones. Add meat to broth.
  • Refrigerate overnight. Spoon solid fat off top of soup. Cook noodles in large pot of boiling salted water until tender. Drain; rinse under cold water. Return to same pot. Toss noodles with sesame oil.
  • Bring soup to boil. Divide noodles, sprouts and next 6 ingredients among 6 bowls. Ladle soup into bowls. Serve with lime wedges and additional fish sauce.
  • *Available at Asian markets and some supermarkets nationwide.

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