Spicy Vietnamese Beef Noodle Soup (Printable)
Aromatic Vietnamese noodle soup with tender beef, bold lemongrass broth, and fresh herbs.
# What you'll need:
→ Broth
01 - 3.3 lbs beef shank, bone-in
02 - 1.1 lbs pork hock
03 - 12 cups water
04 - 2 stalks lemongrass, bruised
05 - 1 large yellow onion, halved
06 - 4 cloves garlic, smashed
07 - 1 thumb-sized piece ginger, sliced
08 - 2 tablespoons fish sauce
09 - 1 tablespoon salt
10 - 2 teaspoons sugar
11 - 1 tablespoon rock sugar or regular sugar
12 - 1 tablespoon shrimp paste (mam ruoc)
→ Aromatic Chili Oil
13 - 2 tablespoons vegetable oil
14 - 1 tablespoon annatto seeds, optional for color
15 - 2 tablespoons minced shallots
16 - 2 tablespoons minced garlic
17 - 2 tablespoons chili flakes
→ Noodles & Proteins
18 - 1.3 lbs thick round rice noodles (bun bo Hue noodles)
19 - 10 oz cooked beef brisket or beef flank, thinly sliced
20 - 10 oz cooked pork blood cubes, optional
21 - 6 Vietnamese pork sausage patties (cha lua), sliced
→ Garnishes
22 - 1 small red onion, thinly sliced
23 - 2 limes, cut into wedges
24 - 1 cup bean sprouts
25 - 1 cup shredded banana blossom, optional
26 - 1 cup fresh herbs (cilantro, mint, Thai basil)
27 - 3 scallions, thinly sliced
28 - Sliced birds eye chili to taste
# Directions:
01 - Place beef shank and pork hock in a large stock pot. Cover with water and bring to a rolling boil for 5 minutes. Drain thoroughly and rinse the meat under cold water to remove impurities and scum.
02 - Return meat to the pot with 12 cups fresh water. Add lemongrass, onion, garlic, and ginger. Bring to a boil, skimming off any foam that rises to the surface. Reduce heat to low and simmer for 2 hours until meat is fork-tender.
03 - Add fish sauce, salt, sugar, rock sugar, and shrimp paste to the simmering broth. Continue cooking for another 30 minutes to allow flavors to meld. Remove meats and set aside to cool before slicing into serving portions. Strain broth through a fine-mesh strainer and discard solids.
04 - Heat vegetable oil in a small frying pan. Add annatto seeds if using and cook for 1-2 minutes until oil turns vibrant red, then discard seeds. Add shallots and garlic, sautéing until fragrant and golden. Stir in chili flakes and cook for 30 seconds. Remove from heat.
05 - Cook rice noodles according to package instructions until just tender. Drain and rinse under cold water to stop cooking. If using pork blood cubes, simmer in gently boiling water for 10 minutes. Slice beef brisket and cha lua into thin pieces.
06 - Divide cooked noodles evenly among 6 serving bowls. Arrange sliced beef shank, pork hock, brisket, pork blood cubes if using, and cha lua on top of noodles. Ladle hot broth over the proteins and noodles. Drizzle with prepared aromatic chili oil.
07 - Top each bowl with red onion slices, lime wedges, bean sprouts, banana blossom if desired, fresh herbs, scallions, and chili slices. Serve immediately with extra fish sauce or shrimp paste on the side for guests to adjust seasoning.
# Expert Suggestions:
01 -
- The broth develops layers of flavor that improve overnight, so leftovers taste even better the next day
- Despite looking impressive and restaurant worthy, the active cooking time is surprisingly manageable
02 -
- Skimming the broth consistently during the first hour of simmering makes the difference between a cloudy soup and one that looks restaurant clear
- The shrimp paste smells intense when raw but mellows into something incredible once it simmers in the broth
03 -
- If you can't find banana blossom, shredded cabbage or more bean sprouts work perfectly for that essential crunch
- A small piece of pineapple added to the broth creates a subtle sweetness that balances the intense shrimp paste