Spicy Lemongrass Beef Noodle Soup (Printable Version)
Spicy Vietnamese beef noodle soup with lemongrass, tender meats, and thick rice noodles.
# What You Need:
→ 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 (mam ruoc)
→ 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 (bun bo Hue noodles)
19 - 10 oz cooked beef brisket or beef flank, thinly sliced
20 - 10 oz cooked pork blood cubes
21 - 6 Vietnamese pork sausage patties (cha lua), 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 to taste
# Directions:
01 - Place beef shank and pork hock in a large stock pot. Cover with water, bring to a boil for 5 minutes, then drain and rinse the meat thoroughly to remove impurities.
02 - Refill the pot with 12 cups water. Add cleaned meat, lemongrass, onion, garlic, and ginger. Bring to a boil, skimming off any scum that rises to the surface. Lower heat to a gentle simmer and add fish sauce, salt, sugar, rock sugar, and shrimp paste. Simmer uncovered for 2 hours until meat is tender.
03 - Remove beef shank and pork hock from the broth. Slice the beef shank and pork hock into thin serving pieces. Strain the broth through a fine-mesh strainer, discarding all solids. Season broth to taste with additional fish sauce or salt if needed.
04 - Heat vegetable oil in a small frying pan. Add annatto seeds and cook for 1 to 2 minutes until oil turns reddish-orange, then discard seeds. Add minced shallots and garlic, sautéing until fragrant and golden. Stir in chili flakes and cook for 30 seconds. 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 them in gently boiling water for 10 minutes, then drain. Slice cooked beef brisket and cha lua sausage into thin pieces.
06 - Divide cooked noodles among 6 serving bowls. Arrange sliced beef shank, pork hock, brisket, pork blood cubes, and cha lua slices on top of the noodles. Ladle hot broth generously over each bowl, ensuring all ingredients are submerged.
07 - Drizzle each bowl with prepared aromatic chili oil. Top with sliced red onion, scallions, bean sprouts, banana blossom, and fresh herbs. Serve immediately with lime wedges and sliced bird's eye chili on the side for diners to add according to preference.
# Expert Advice:
01 -
- The broth balances spicy, sour, salty, and sweet in a way that wakes up your entire palate
- Unlike pho, the thick rice noodles and chili oil give each bite more texture and heat
02 -
- Do not rush the initial boil and rinse, this step determines how clear your final broth will be
- The shrimp paste smells overwhelming raw but transforms into something deeply savory in the broth
03 -
- Make the broth a day ahead, the flavors deepen overnight and you can skim off any fat that solidifies on top
- Freeze extra broth in portion sized containers for those days when you need comfort food quickly