Traditional Vietnamese beef noodle soup with aromatic broth, rice noodles, and fresh herbs. This authentic recipe requires time for proper stock development and spice balance.
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19 items
Char onion halves and ginger piece over open flame or under broiler until blackened and fragrant
Dry in a pan until fragrant
beef bones in boiling water for 5 minutes, then drain and rinse clean to remove impurities
Place bones and beef brisket in large stockpot with 4 liters water, charred aromatics, and . Bring to boil, then to gentle
broth uncovered for 4-6 hours, skimming foam and fat from surface every 30 minutes. Add water as needed to maintain level
Remove brisket after 3 hours, let cool, then slice thinly against the grain. Continue bones
Strain broth through fine-mesh sieve, discarding all solids. Return clear broth to pot
Season broth with fish sauce, rock sugar, and salt to taste. Keep at gentle
Soak rice noodles in hot water for 15-20 minutes until tender, then drain
Arrange raw beef slices, cooked brisket, noodles, and fresh herbs in serving bowls. Ladle boiling broth over to cook the raw beef. Serve immediately with lime, bean sprouts, and sauces
