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Ingredients
FOR THE BROTH
5 pounds beef marrow or knuckle bones
2 pounds beef chuck, cut into 2 pieces
2 3-inch pieces ginger, halved lengthwise and lightly bruised with the flat side of a knife
2 yellow onions, peeled
¼ cup fish sauce, plus more to taste
3 ounces rock sugar or 3 tablespoons sugar
10 whole star anise, lightly toasted in a dry pan
6 whole cloves, lightly toasted in a dry pan
1 tablespoon sea salt
FOR THE SOUP
1 pound dried rice sticks, 1/16 inch wide
⅓ pound beef sirloin, slightly frozen, then sliced paper thin across the grain
FOR THE GARNISH
½ yellow onion, thinly sliced
3 scallions, thinly sliced
⅓ cup chopped cilantro
1 pound bean sprouts
10 sprigs Thai basil
1 dozen saw-leaf herb leaves (optional)
6 Thai bird chiles or 1 Serrano chili, very thinly sliced
1 lime, cut into 6 wedges
Freshly ground black pepper
Nutritional analysis per serving (6 servings)
80 grams carbs; 23 milligrams cholesterol; 555 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 20 grams fat; 10 grams fiber; 247 milligrams sodium; 15 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
PREPARE THE BROTH:
- Step 1
In a large stockpot, bring 6 quarts water to a boil. Place the bones and beef in a second large pot, and cover with water. Bring to a boil. Char the ginger by holding each piece with tongs directly over the stove burner on high heat. Char until lightly blackened and fragrant, 3 to 4 minutes. Char the onions in the same way. Peel and discard the blackened skins of the ginger and onions, then rinse and set aside.
- Step 2
Vigorously boil the meat for 5 minutes, then transfer the bones and beef to the other pot of boiling water. Discard the water in which the meat first cooked. (This cleans the bones and meat and reduces the impurities that can cloud the broth.) When the water returns to a boil, reduce the heat to a simmer. Add the ginger, onions, fish sauce and sugar. Simmer until the beef is tender, about 40 minutes; occasionally skim the surface of any foam and fat.
- Step 3
Remove one piece of beef and submerge in cool water for 10 minutes (to prevent the meat from darkening and drying out). Drain, then cut into thin slices and set aside. Simmer the broth for another 50 minutes, then place the star anise and cloves in a spice bag, add to the broth and simmer for 30 minutes more. Remove and discard the spice bag and onions. Add the salt, and continue to simmer, skimming from time to time.
PREPARE THE SOUP:
- Step 4
Soak the noodles in cold water for 30 minutes. Bring a large pot of water to a boil and, working in batches, dip the noodles into the boiling water for 10 to 20 seconds, stirring to keep them from tangling. Drain.
- Step 5
To serve, season the broth to taste with fish sauce, then bring to a rolling boil. Place about 2 cups of cooked noodles in each of six large preheated bowls. (If the noodles are not hot, dip them briefly in the simmering broth.) Place a few slices of the cooked and raw beef on the noodles, then ladle 2 to 3 cups broth into each bowl. The broth will cook the raw beef instantly.
- Step 6
At the table, garnish with onions, scallions and cilantro. Invite guests to top the soup with bean sprouts, herbs, chilies, lime juice and black pepper.
Private Notes
Comments
Delicious, but the recipe could use some polishing. What do you do with the other half of the meat in step 2? I suppose you strain the broth between steps 2 and 3? And just out of curiosity, why do you char the ginger and onion, then remove the charred part and rinse?
This is actually closer to the real deal than many other recipes on this web, except for the lack of a cinnamon stick and the short cooking time. For true Vietnamese bone broth, you need to simmer for at least 5-6 hours. The other half of the chuck stays in the stock for the full ride, and is discarded along with the bone. I also add 1 lb. shank, fennel, coriander and cardamom. When I made this, I ended up with about 6 cups of wonderful bone broth/stock, or about enough for 2-3 people.
I cooked the guided recipe. It tasted good, but time consuming and water wasting for initial meat clean.
This is actually closer to the real deal than many other recipes on this web, except for the lack of a cinnamon stick and the short cooking time. For true Vietnamese bone broth, you need to simmer for at least 5-6 hours. The other half of the chuck stays in the stock for the full ride, and is discarded along with the bone. I also add 1 lb. shank, fennel, coriander and cardamom. When I made this, I ended up with about 6 cups of wonderful bone broth/stock, or about enough for 2-3 people.
Delicious, but the recipe could use some polishing. What do you do with the other half of the meat in step 2? I suppose you strain the broth between steps 2 and 3? And just out of curiosity, why do you char the ginger and onion, then remove the charred part and rinse?
The charred part is not removed. Charred scallions are a basic ingredient in both Mexican and Vietnamese food.