Vietnamese Beef Soup Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Soups

Vietnamese Beef Soup

From Dorothy McNett's Recipe Book at

1 1/2 pounds skirt steak
1 1/2 pounds beef shank
6 slices fresh ginger
2 large slices tangerine peel
4 star anise
1 onion, sliced in half
12 cups water
sea salt

1 pound egg noodles
3-4 green onions, slivered
fish sauce

Cut beef into large pieces and place in stock pot along with ginger, tangerine peel, star anise, halved onion and water. Bring to a boil. Simmer 3 hours or more, until well flavored. Add salt to taste. Keep hot while you prepare the rest of the meal. Cook noodles in pasta cooker until tender, drain and divide between 6-8 deep bowls. Trim and chop the green onions and add to each bowl. Strain in the hot stock, then add some of the beef and chopped cilantro. Serve with fish sauce, nuoc cham and steamed rice.

Recipe created 2003-04-08.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.