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

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.