Spicy Vietnamese Beef And Noodle Soup Best Recipes

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SPICY VIETNAMESE BEEF AND NOODLE SOUP

Aug 20, 2004



Spicy Vietnamese Beef and Noodle Soup image

Categories     Soup/Stew     Beef     Sauté     Dinner     Lunch     Spring     Noodle     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 23

Ingredients:

  • 5 tablespoons peanut oil
  • 3 1/4 pounds meaty oxtails, patted dry
  • 2 large onions, chopped
  • 1 large carrot, peeled, chopped
  • 3 stalks lemongrass,* chopped
  • 2/3 cup chopped peeled fresh ginger
  • 8 garlic cloves, chopped
  • 7 whole star anise (star-shaped spice)*
  • 1 tablespoon black peppercorns
  • 12 cups water
  • 7 cups canned beef broth (about four 14 1/2-ounce cans)
  • 3 tablespoons fish sauce (nam pla)*
  • 1 12-ounce package fresh udon noodles (refrigerated Japanese wheat noodles)* or fresh linguine
  • 1 tablespoon oriental sesame oil
  • 3 cups bean sprouts
  • 6 radishes, thinly sliced
  • 4 green onions, thinly sliced
  • 4 serrano chilies, thinly sliced
  • 6 tablespoons chopped fresh basil
  • 6 tablespoons chopped fresh mint
  • 6 tablespoons chopped cilantro
  • Lime wedges
  • Additional fish sauce (nam pla)

Steps:

  • 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. Add onions and next 6 ingredients to same pot. Sauté until vegetables are tender, about 8 minutes. 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.
  • 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.
  • Refrigerate overnight. Spoon solid fat off top of soup. 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.
  • Bring soup to boil. Divide noodles, sprouts and next 6 ingredients among 6 bowls. Ladle soup into bowls. Serve with lime wedges and additional fish sauce.
  • *Available at Asian markets and some supermarkets nationwide.

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