Soup Accompaniments


Noodle Soup Garnishes

  • ¾ lb. (340 g.) Dried large round rice noodles(not vermicelli—these are twice the thickness and sometimes available fresh. Substitute any other rice noodle.)
  • 1 small Yellow onion, sliced in half through the root, then sliced into paper-thin semicircles, soaked in ice water 30 minutes, drained well
  • 3 Scallions, white only, cut into 1½-inch (3.8 cm.) pieces (For a special touch, make sure each bowl has a few pieces of the whitish bottoms that branch off into green tops, these are called hành trần)
  • ¼ cup Roughly chopped sawleaf herb (culanto/ngò gai) or cilantro (leaves and stems)
  • 12 Shrimp and pork balls (optional, but recommended)


  1. Slice the reserved beef: Slice as thin as possible (⅙ inch (.1 cm.) is ideal). Place in container and cover with strained broth. (this will keep in moisture and infuse the beef with the broth’s flavor)
  2. Cook the noodles: Soak the rice noodles in room temperature water until softened, about 30 minutes; drain. Cook in rapidly boiling water until tender, rinse with cold water, drain and reserve.