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: 4 large handfuls of trimmed bean sprouts; 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; vegetable oil, for drizzling; 300 g (10½ oz) beef sirloin or fillet steak; Sriracha and lime wedges, to serve; 1 large handful of Thai basil leaves; 1 large handful of mint leaves; 1 large handful of coriander (cilantro) leaves; 1 teaspoon salt; 2 large pieces ginger, halved lengthways; 2 onions, unpeeled, halved crossways; 1 cinnamon stick; 3 teaspoons fennel seeds; 5 star anise; 6 cloves; 2½ tablespoons grated palm sugar (jaggery) or soft brown sugar; 60 ml (2 fl oz/¼ cup) fish sauce; 1.8 kg (4 lb) beef short ribs, brisket or oxtail

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.