Short-Rib Beef & Rice Noodle Soup

Name: Short-Rib Beef & Rice Noodle Soup
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: Serves: 4-6
Cuisine: Vietnam
Ingredients: 300 g (10½ oz) beef sirloin or fillet steak; 1 cinnamon stick; 1.8 kg (4 lb) beef short ribs, brisket or oxtail; 1 teaspoon salt; 2 red chillies, sliced and soaked in 2 tablespoons rice wine vinegar; 1 small red onion, halved and thinly sliced into half moons; 300 g (10½ oz) thin dried rice noodles; 2 large pieces ginger, halved lengthways; 5 star anise; 60 ml (2 fl oz/¼ cup) fish sauce; 2 onions, unpeeled, halved crossways; 2½ tablespoons grated palm sugar (jaggery) or soft brown sugar; Sriracha and lime wedges, to serve; 4 large handfuls of trimmed bean sprouts; vegetable oil, for drizzling; 3 teaspoons fennel seeds; 1 large handful of mint leaves; 1 large handful of coriander (cilantro) leaves; 1 large handful of Thai basil leaves; 6 cloves

Preparation info

Serves:
4-6

Difficulty
Medium
Ready in
4 hr 30

Appears in

My Street Food Kitchen

By Jennifer Joyce

Published 2015

About

In Hanoi, restaurants are dedicated solely to serving Vietnam’s iconic national dish: pho. Little street stalls also abound, with the world’s smallest plastic stools set out for you to sit on while you hunch over your steaming hot noodle soup. I’ve been told it’s meant for breakfast, but people seem to eat it all day. If you truly want to recreate the real McCoy then making your own stock is imperative. I know that sounds like an almighty job, but your efforts will be rewarded.

Ingredients

Asia
Vietnam
Southeast Asia
Soup

Ingredients

Method