Description
A delicious Vietnamese noodle soup made with a flavorful broth and fresh ingredients.
Ingredients
Scale
- 2–3 whole star anise
- 1 whole cinnamon stick (2–3 inches long, broken in half)
- 1 Tbsp whole black peppercorns
- 5–6 whole cloves
- 5 cups beef broth
- 1 Tbsp light brown sugar (optional)
- 1 medium yellow onion (peeled, chopped)
- 1 Tbsp ginger (peeled, chunks)
- 3 cloves garlic (peeled and halved or crushed)
- 1 stalk lemongrass (optional, cleaned and smashed)
- 2 Tbsp fish sauce
- salt (to taste)
- 8 oz angel hair vermicelli rice noodles
- 8 oz leftover prime rib roast (thinly sliced into bite-size pieces, medium rare)
- 1 medium shallot (peeled and thinly sliced)
- 1 cup bean sprouts (rinsed)
- ½ cup fresh cilantro (rinsed and roughly chopped)
- ½ cup fresh basil (rinsed and roughly chopped, use Thai basil if available)
- ½ cup green onions (rinsed and finely sliced)
- 1 lime (sliced into 8 wedges for serving)
- chiles (optional, use thinly sliced hot chiles, or chile paste)
- gochujang or hoisin (optional, for serving)
Instructions
- Place 2-3 whole star anise, 1 whole cinnamon stick, 1 Tbsp whole black peppercorns, and 5-6 whole cloves in a sachet or tea infuser. Combine with 5 cups beef broth, optional 1 Tbsp light brown sugar, 1 medium yellow onion, 1 Tbsp ginger, 3 cloves garlic, and optional 1 stalk lemongrass in a large pot. Simmer for 30 minutes.
- Stir in 2 Tbsp fish sauce (and au jus if you have it). Taste before adding salt, as these additions are naturally salty. Strain the broth, discard solids, and return liquid to the pot at a gentle simmer.
- Prep 1 medium shallot, 1 cup bean sprouts, ½ cup fresh cilantro, ½ cup fresh basil, ½ cup green onions, and 1 lime while cooking broth and noodles.
- Boil 8 oz angel hair vermicelli rice noodles separately according to package instructions. Drain and rinse with cold water immediately to prevent clumping. Divide noodles into serving bowls.
- Slice cold 8 oz leftover prime rib roast paper-thin against the grain. Keep the fat attached for maximum flavor.
- Layer the cold beef and herbs over the noodles. Pour boiling broth directly over the meat to warm it to a perfect medium-rare without overcooking. Serve with sprouts, lime wedges, and chiles or gochujang or hoisin.
Notes
- For best flavor, allow the broth to simmer longer than 30 minutes if you have time.
- Customize the toppings to your preference.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg