Vietnamese Rare Beef Noodle Soup, is a classic dish that showcases the delicate flavors of thinly sliced rare beef combined with aromatic herbs and flavorful broth. Here’s a step-by-step guide to preparing this beloved Vietnamese dish at home.
For the Broth:
- 4-5 pounds beef bones (knuckle, marrow, or oxtail)
- 1 onion, halved
- 3-4 slices of ginger
- 5-6 star anise pods
- 3-4 cloves
- 1 cinnamon stick
- 1 tablespoon coriander seeds
- 1 tablespoon sugar
- 1 tablespoon salt
- Fish sauce, to taste
For the Soup:
- 8-10 ounces rice noodles
- 1/2 pound beef eye round or sirloin, thinly sliced
- Sliced green onions and cilantro, for garnish
- Bean sprouts, Thai basil, lime wedges, and sliced chili peppers, for serving
1. Prepare the Broth:
- In a large pot, bring the beef bones to a boil and let them simmer for about 5 minutes. This step helps to remove impurities from the bones. Drain and rinse the bones under cold water.
- Fill the pot with fresh water and add the blanched bones, onion halves, and ginger slices. Bring to a boil and then reduce to a simmer.
- In a dry pan, toast the star anise, cloves, cinnamon stick, and coriander seeds until fragrant. Tie them in a piece of cheesecloth and add to the pot.
- Add sugar, salt, and fish sauce to the broth. Let the broth simmer for at least 3 hours, skimming off any impurities that rise to the surface.
2. Cook the Rice Noodles:
- While the broth simmers, cook the rice noodles according to the package instructions. Drain and rinse with cold water to prevent sticking. Set aside.
3. Prepare the Beef:
- Place the beef eye round or sirloin in the freezer for about 20-30 minutes to make it easier to slice thinly. Once partially frozen, slice the beef as thinly as possible. The slices should be almost translucent.
4. Assemble the Pho:
- Strain the broth to remove the solids and return it to the pot. Bring the broth to a boil.
- Divide the cooked rice noodles among serving bowls. Arrange the thinly sliced beef over the noodles.
- Pour the hot broth over the beef and noodles. The hot broth will partially cook the beef slices.
- Serve the pho with a plate of fresh bean sprouts, Thai basil, lime wedges, and sliced chili peppers on the side. Diners can customize their bowls by adding herbs and condiments to taste.
5. Garnish and Serve:
- Garnish each bowl with sliced green onions and cilantro.
- Squeeze a lime wedge into the pho to add brightness and flavor.
- Enjoy your delicious bowl of Vietnamese Rare Beef Noodle Soup while it’s hot!
- Feel free to customize your Vietnamese Rare Beef Noodle Soup by adding hoisin sauce or sriracha for a touch of sweetness and heat.
- If you prefer your beef fully cooked, you can briefly blanch the beef slices in the hot broth before assembling the pho.
Vietnamese Rare Beef Noodle Soup is a comforting and flavorful dish that’s perfect for any time of the year. Its aromatic broth and tender beef slices make it a beloved staple of Vietnamese cuisine.