Vietnamese Beef Soup with Rice Noodles and Ginger

A clear, aromatic Vietnamese beef soup with ginger, star anise and cinnamon, served with tender rice noodles and fresh herbs. A filling main course that simmers gently in the pot for a long time.

By yumbelo · 4 servings · 150 minutes

Ingredients

• 500 g beef brisket (soup meat)
• 2 pc onions
• 30 g ginger
• 2 pc star anise
• 1 pc cinnamon stick
• 3 pc whole cloves
• 2 l water
• 3 tbsp soy sauce
• 1 tsp brown sugar
• 1 tsp salt
• 1 tbsp cooking oil
• 250 g rice noodles
• 150 g bean sprouts
• 3 pc spring onions
• 1 bunch bunch of coriander
• 2 pc limes
• 1 pc red chili

Method

1. Halve the onions and char them cut side down in a dry pan over medium heat until dark. Peel the ginger and cut it into thick slices.
2. Rinse the beef brisket briefly and place it in a large pot with the water. Bring to a boil, skim off the foam that forms, and reduce the heat.
3. Add the onions, ginger, star anise, cinnamon, cloves, sugar and 1 tsp salt to the pot. Let the broth simmer gently for about 1.5 hours until the meat is tender.
4. Remove the meat and cut it into thin slices. Pour the broth through a fine sieve and season it with soy sauce.
5. Cook the rice noodles in hot water according to the package instructions, drain them and divide them among four bowls.
6. Cut the spring onions into fine rings, remove the seeds from the chili and chop it finely. Roughly chop the coriander and cut the limes into wedges.
7. Blanch the bean sprouts briefly in the broth. Place the beef slices, bean sprouts and the hot broth over the noodles.
8. Serve with spring onions, chili, coriander and lime wedges. The cooking oil is optional for frying the onions.