Vietnamese Beef Noodle Soup

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Vietnamese Beef Noodle Soup

Recipe by Justine

pax icon 4 people   | time 3 hours
 

Ingredients

  • 1.5kg beef shinbones, cut into smaller pieces
  • 400g chicken wings
  • 3L water
  • 4 spring onions
  • 1 onion, peeled and blackened all over on an open flame
  • 50g ginger, peeled
  • 4 cloves of garlic
  • 1 cinnamon stick
  • 4 star anise
  • 400g skirt steak
  • 1 tsp AYAM™ fish sauce
  • 600ml AYAM™ soy sauce
  • 1 – 2 tbs. caster sugar
  • 350g rump steak, thinly sliced
  • 400g fresh rice noodles
  • 1 handful Thai basil
  • 1 handful mint
  • 1 handful coriander
  • 1 lime
  • 1 long red chilli, sliced
  • Bean sprouts, garnish
  • Chilli sauce (optional) – AYAM™ Hot Chilli Sauce (Sriracha)
 

Method

  1. Place the beef bones and chicken wings in a pot and cover with 3-4L of water depending on the pot. Bring to the boil and then turn down to a simmer. Skim the impurities off the surface. This will take approximately 30-40 minutes or until the broth is clear. Place the spring onions, blackened onion, ginger, garlic, cinnamon, star anise and skirt steak and place the lid on and gently simmer for 1 and a half to 2 hours.
  2. Once cooked, skim off any fat that has come to the top and the strain the stock into a clean pot. Reserve the chicken wings and pick the meat from the chicken bones also shred the skirt steak.
  3. Bring to the simmer again and adjust the seasoning by adding fish sauce, soy sauce and sugar.
  4. Thinly slice the beef and place raw in each bowl along with chicken. Pour the hot stock over the top and add the rehydrated noodles. Serve promptly, allowing guests to add herbs, bean sprouts, stew and lime for taste. Add Hot Chilli Sauce as a garnish (Optional).