Deep and spicy Vietnamese soup featuring a fragrant lemongrass-infused red broth, tender beef, and thick round rice noodles. Crunchy cabbage, fresh herbs, and lime keep every bowl lively and aromatic.
Ingredients
- 500 g beef shank or chuck roast
- 500 g thick round rice noodles
- 2.5 l water
- 4 sprigs fresh lemongrass
- 1 piece yellow onion
- 2 tbsp Vietnamese chili paste
- 2 tbsp neutral oil
- 4 tbsp Vietnamese fish sauce
- 1 tsp light brown sugar
- to taste fine salt
- 250 g green cabbage
- 1 bunch mixed fresh herbs
- 2 pieces lime
Method
- Bruise the lemongrass with the flat side of a knife, coarsely chop the onion, and place them in a large pot with the beef and cold water.
- Gently bring to a simmer, skimming the foam from the surface until the broth clears and smells fragrant with lemongrass.
- Simmer gently over low heat with the lid slightly ajar until the meat is fork-tender and the broth is deeply aromatic.
- Remove the beef, let it cool slightly to firm up, then thinly slice it against the grain so it stays tender to the bite.
- Strain the broth if needed, then season with fish sauce, sugar, and salt until balanced, savory, and subtly sweet.
- Heat the neutral oil over low heat with the chili paste until bright red and fragrant, taking care not to let the chili burn.
- Pour the chili oil into the broth, stir, and taste; the broth should be vibrant red, citrusy, savory, and distinctly spicy.
- Cook the rice noodles separately until pliable yet springy, then rinse briefly to wash away excess starch.
- Divide the noodles among serving bowls, arrange the sliced beef on top, ladle over the piping hot broth, and finish with shredded cabbage, fresh herbs, and lime wedges to squeeze at the table.
Nutrition
Per serving
- Energy
- 537.8 kcal
- Protein
- 25.98 g
- Carbohydrate
- 78.6 g
- Fat
- 12.16 g
- Fibre
- 4.7 g
- Calcium
- 50.76 mg
- Iron
- 0.42 mg
- Magnesium
- 10.2 mg
