• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Spicy Vietnamese Beef and Noodle Soup Recipe

  • 230minutes

Add to MenuAdd to Calendar

Source: homecooking.about.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B12, H, C, D, E
MineralsSelenium, Zinc, Copper, Iodine, Fluorine, Chromium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 Tablespoons peanut oil

  2. 3-1/4 pounds meaty oxtails, patted dry

  3. 2 large onions, chopped

  4. 1 large carrot, peeled, chopped

  5. 3 stalks lemongrass,* chopped

  6. 2/3 cup chopped peeled fresh ginger

  7. 8 garlic cloves, chopped

  8. 7 whole star anise (star-shaped spice)*

  9. 1 Tablespoon black peppercorns

  10. 12 cups water

  11. 7 cups canned beef broth (about four 14 1/2-ounce cans)

  12. 3 Tablespoons fish sauce (nam pla)*

  13. 1 12-ounce package fresh udon noodles (refrigerated Japanese wheat noodles)* or fresh linguine

  14. 1 Tablespoon oriental sesame oil

  15. 3 cups bean sprouts

  16. 6 radishes, thinly sliced

  17. 4 green onions, thinly sliced

  18. 4 serrano chilies, thinly sliced

  19. 6 Tablespoons chopped fresh basil

  20. 6 Tablespoons chopped fresh mint

  21. 6 Tablespoons chopped cilantro

  22. Lime wedges for garnish

  23. Additional fish sauce (nam pla)

Instructions Jump to Ingredients ↑

  1. Heat peanut oil in heavy large pot over medium-high heat. Sprinkle oxtails with salt and pepper. Add oxtails to pot and brown on all sides, about 20 minutes. Transfer oxtails to large bowl.

  2. Add onions, carrot, lemongrass, ginger , garlic , star anise, and peppercorns to same pot. Saute until vegetables are tender, about 8 minutes.

  3. Return oxtails to pot. Add 12 cups water, beef broth and 3 tablespoons fish sauce. Cover and simmer gently until oxtails are very tender, about 3 hours.

  4. Using tongs, transfer oxtails to large bowl. Strain broth into another large pot; discard solids. Remove meat from oxtails; discard bones. Add meat to broth.

  5. Refrigerate overnight. Spoon solid fat off top of soup.

  6. Cook noodles in large pot of boiling salted water until tender. Drain; rinse under cold water. Return to same pot. Toss noodles with sesame oil.

  7. Bring soup to boil. Divide noodles, sprouts, radishes, green onions , chiles , basil , mint, and cilantro among 6 bowls. Ladle soup into bowls.

  8. Serve with lime wedges and additional fish sauce.

  9. *Available at Asian markets and some supermarkets nationwide.

  10. Yield: 6 servings Recipe Source: Flavors of Bon Appetit - 2000 (Clarkson Potter)

  11. Reprinted with permission.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback