Fragrant Beef Noodle Soup

Name: Fragrant Beef Noodle Soup
Cuisine: Vietnamese
Ingredients: 4 tablespoons coriander leaves; 4 red bird’s-eye chillies, finely sliced; 100 g bean sprouts, trimmed; 500 g fresh rice noodles; 1 teaspoon freshly ground black pepper; 40 ml fresh lime juice, strained; 160 g beef strip loin fillet, fat removed, finely sliced; 2 tablespoons Vietnamese mint leaves; 20 ml fish sauce; 2 teaspoons sweet soy sauce (kecap manis); 2 teaspoons sweet soy sauce (kecap manis); 80 ml hoisin sauce; 1 × 400 g tin chopped tomatoes; handful of parsley stalks, chopped; 1 leek, sliced; handful of green onion tops, sliced; 6 makrut lime leaves, sliced; 2 pieces cassia bark; 1 teaspoon black peppercorns; 2 stalks lemongrass, chopped; 40 ml vegetable oil; 1 brown onion, chopped; 2 kg veal bones; 100 ml Shaoxing rice wine; 1 long red chilli, sliced; 1 carrot, chopped; 3 cloves garlic, chopped; 2 teaspoons chopped ginger

Preparation info

Serves
8

Difficulty
Medium

Appears in

Fire

By Christine Manfield

Published 2008

About

I have long been a huge fan of pho – the fragrant soup of Vietnam that feeds its people from sunrise throughout the day. I am constantly inspired by the soups on offer from the most humble of kitchens and roadside vendors. You will find these anywhere in the world where the Vietnamese have settled, a signature of their community.

Ingredients

80 ml hoisin sauce
2 teaspoons sweet soy sauce (kecap manis)
20

Asia
Vietnam
Soup

Method

Preheat the oven to 220°C. To make the broth, roast the bones for 45 minutes or until browned. Drain off the excess fat and deglaze the pan wi