Spicy Vietnamese Beef Noodle Soup (Printable version)
Spicy, aromatic Vietnamese noodle soup with tender beef and bold lemongrass flavors.
# Ingredient list:
→ Broth
01 - 3.3 lbs beef shank, bone-in
02 - 1.1 lbs pork hock
03 - 12 cups water
04 - 2 stalks lemongrass, bruised
05 - 1 large yellow onion, halved
06 - 4 cloves garlic, smashed
07 - 1 thumb-sized piece ginger, sliced
08 - 2 tablespoons fish sauce
09 - 1 tablespoon salt
10 - 2 teaspoons sugar
11 - 1 tablespoon rock sugar
12 - 1 tablespoon shrimp paste
→ Aromatic Chili Oil
13 - 2 tablespoons vegetable oil
14 - 1 tablespoon annatto seeds
15 - 2 tablespoons minced shallots
16 - 2 tablespoons minced garlic
17 - 2 tablespoons chili flakes
→ Noodles & Proteins
18 - 1.3 lbs thick round rice noodles
19 - 10 oz cooked beef brisket, thinly sliced
20 - 10 oz cooked pork blood cubes
21 - 6 Vietnamese pork sausage patties, sliced
→ Garnishes
22 - 1 small red onion, thinly sliced
23 - 2 limes, cut into wedges
24 - 1 cup bean sprouts
25 - 1 cup shredded banana blossom
26 - 1 cup fresh herbs (cilantro, mint, Thai basil)
27 - 3 scallions, thinly sliced
28 - Sliced birds eye chili
# Directions:
01 - Place beef shank and pork hock in a large pot. Cover with water, bring to a boil for 5 minutes, then drain and rinse the meat thoroughly to remove impurities. Refill the pot with 12 cups water, add cleaned meat, lemongrass, onion, garlic, and ginger. Bring to a boil while skimming off scum as needed.
02 - Lower heat to a gentle simmer. Add fish sauce, salt, sugar, rock sugar, and shrimp paste. Simmer uncovered for 2 hours until meat is tender and broth has developed rich flavor.
03 - Remove beef shank and pork hock from broth. Slice both meats into thin serving pieces. Strain broth through a fine-mesh sieve, discarding all solids. Taste and adjust seasoning if needed.
04 - Heat vegetable oil in a small pan. Add annatto seeds and cook for 1-2 minutes until oil turns red-orange, then discard seeds. Add shallots and garlic; sauté until fragrant and golden. Stir in chili flakes and cook briefly until aromatic. Remove from heat and set aside.
05 - Cook rice noodles according to package instructions until just tender. Drain well and set aside. If using pork blood cubes, simmer in gently boiling water for 10 minutes. Slice beef brisket and Vietnamese sausage into thin pieces.
06 - Place a portion of noodles in each serving bowl. Arrange beef shank, pork hock, brisket, pork blood cubes, and sausage slices on top. Ladle hot broth over meats and noodles. Drizzle generously with aromatic chili oil.
07 - Top each bowl with red onion slices, lime wedges, bean sprouts, banana blossom, fresh herbs, scallions, and chili slices. Serve immediately with extra fish sauce or shrimp paste on the side.
# Expert Tips:
01 -
- The broth develops an incredible depth that rivals anything youd find in Vietnam
- This soup brings the restaurant experience home without requiring specialized equipment
02 -
- The shrimp paste smells intense initially but mellows beautifully during the long simmer
- Letting the broth rest overnight in the refrigerator allows the flavors to marry and deepen significantly
03 -
- Freeze any leftover broth in portions for quick weekday lunches
- Add a piece of pineapple to the broth during simmering for subtle sweetness