November 26, 2018


The famous beef soup dish from Vietnam.


1onion (unpeeled and cut in half)
2podsstar anise
2 1/2tablespoonsfish sauce
4 1/2litreswater
200gramsrice noodles
1kgbeef (thinly sliced)
1tbsgreen onions (chopped)
1 1/2cupsbeansprouts
1bunchThai basil
1lime (cut into 4 wedges)
1/4cuphoisin sauce (optional)
1/4cupgarlic chili sauce (optional)


  • Preheat oven to 220 degrees celcius.

  • Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.

  • Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.

  • Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside.

  • Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Bring stock to a simmer.

  • Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chilli-garlic sauce on the side.

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