Bn B Hu_ (Spicy Vietnamese Beef Noodle Soup)
This Spicy Vietnamese Beef Noodle Soup is a hearty, aromatic delight with tender beef and fragrant lemongrass broth. Perfect for cozy meals and family gatherings!
Equipment
- Large Pot
- Strainer
- Cutting board and knife
- Serving bowls
Ingredients
- 2 pounds beef shank for a hearty, flavorful broth
- 1 pound beef brisket adds tenderness and richness
- 4 stalks lemongrass bruised
- 1 large onion quartered
- 2 tablespoons fish sauce provides umami flavor
- 1 tablespoon sugar balances the flavors
- 1 teaspoon salt to taste
- 2 tablespoons annatto seed oil for color and a subtle nutty flavor
- 1 tablespoon minced garlic adds aromatic depth
- 1 tablespoon minced lemongrass enhances the lemongrass flavor
- 1 teaspoon chili flakes for that spicy kick
- 14 ounces thick rice vermicelli noodles the perfect base for the soup
- 1 bunch fresh cilantro chopped, adds freshness and color
- 1 bunch green onions thinly sliced, for garnish and flavor
- 1 lime cut into wedges to brighten the dish
- bean sprouts for garnish, adds crunch and freshness
- fresh Thai basil leaves for a fragrant finish
Instructions
- In a large pot, combine the beef shank and brisket with enough water to cover the meat by at least two inches. Bring to a boil over medium-high heat. Reduce heat to low and skim off any foam to ensure a clear broth.
- Add bruised lemongrass stalks, quartered onion, fish sauce, sugar, and salt to the pot. Simmer gently for 2 to 3 hours until beef is tender and flavors meld.
- Heat annatto seed oil in a small pan over medium heat. Add minced garlic and lemongrass, sauté until fragrant (1-2 minutes). Pour mixture into simmering broth for depth and color.
- Cook rice vermicelli noodles according to package instructions. Drain and set aside.
- Remove cooked beef from pot and strain broth through a fine-mesh strainer into another pot. Discard solids. Return broth to heat, add chili flakes and adjust seasoning.
- Place a portion of cooked noodles in each bowl. Top with slices of cooked beef and ladle hot broth over.
- Garnish each bowl with chopped cilantro, sliced green onions, fresh bean sprouts, and Thai basil leaves. Serve with lime wedges. Enjoy!
Notes
- Let the broth rest for a few hours or overnight to deepen flavors before serving.
- Adjust chili flakes to suit your preferred spice level or serve on the side.
- Store leftovers in the refrigerator for up to 3 days or freeze broth and beef separately for longer storage.