Vietnamese-style beef ramen

Name: Vietnamese-style beef ramen
Prep time: 30 min
Cook time: 4 h 30 min
Total time: 5 h
Yield: Serves 6
Cuisine: Vietnamese
Ingredients: pinch of salt; 250 g/9 oz beef sirloin; 30 ml/2 tbsp soy sauce; 45–60 ml/3–4 tbsp nuoc mam; 5 ml/1 tsp black peppercorns; 400 g/14 oz fresh ramen noodles; 2 cinnamon sticks; 6 star anise; 1 large bunch each of fresh coriander/cilantro and mint, stalks removed and leaves chopped; 1 large bunch each of fresh coriander/cilantro and mint, stalks removed and leaves chopped; 115 g/4 oz/½ cup beansprouts; 1 large bunch each of fresh coriander/cilantro and mint, stalks removed and leaves chopped; 6–8 spring onions/scallions, cut into long pieces; 2–3 fresh red Thai chillies, seeded and finely sliced; 1 onion, peeled and finely sliced; 6–8 spring onions/scallions, cut into long pieces; 6 cloves; 7.5 cm/3 in piece of fresh root ginger, peeled and chopped; 2 carrots, peeled and cut into chunks; 2 large onions, peeled and quartered; 1.5 kg/3 lb 5 oz oxtail, trimmed of fat and cut into thick pieces; 2 limes, quartered; 1 large bunch each of fresh coriander/cilantro and mint, stalks removed and leaves chopped; hoisin sauce, nuoc mam or nuoc cham, to serve; hoisin sauce, nuoc mam or nuoc cham, to serve; hoisin sauce, nuoc mam or nuoc cham, to serve

Preparation info

Serves
6

Difficulty
Medium
Ready in
5 hr

Appears in

Ramen

By Heather Whinney

Published 2018

About

The iconic Vietnamese noodle broth, pho, is traditionally made with rice noodles, but it works well using ramen noodles. This version is intensely beefy, being made with two cuts of meat: oxtail, slow-cooked with aromatics to produce a flavoured broth; and sirloin, sliced into wafer-thin strips and cooked only when the hot broth is poured over.

Ingredients

Asia
Vietnam
Main course
Soup
Southeast Asia

Ingredients

Method