Vietnamese noodle soup

By exdircomp

Ingredients

• Ingredients
• For The Soup
• 3 quarts water
• 2-3 pounds (beef brisket, chicken or seafood)
• 2 whole cloves
• 5-7 star anise pods
• 2 carrots cuts into thirds
• 2 cinnamon sticks
• 2 medium onions (red, preferably) cut into halves
• 2 teaspoons sugar
• 2 cloves garlic, chopped
• 1 tablespoon olive oil
• salt
• 3 tablespoons fish sauce, or to taste
• 8-ounce jar of instant beef paste
• For The Noodles And Accompaniments
• 1/2 pack vermicelli rice noodles
• 1/2 bunch fresh cilantro
• 1/2 bunch fresh mint
• 1/2 bunch fresh basil
• 1/2 pound fresh bean sprouts
• 2 limes, quartered
• 1/2 cup chopped scallions
• 1/2 white onion, thinly sliced
• Dressings
• chili oil
• hoisin sauce or oyster sauce
• Sriracha
• fish sauce (nuoc cham)
• pepper

Preparation

Step 1

Directions

To Make The Soup

In a large skillet add oil and garlic, slightly brown.


Add beef brisket, lightly searing each side.


Place brisket, water, cloves, star anise, carrots, onion, cinnamon, fish sauce, salt and sugar in large stock pot.


Once stock starts to boil, turn down a soft rolling boil for 45 minutes to 1 hour.


To Make The Accompaniments

Soak vermicelli noodles in warm water 20-30 minutes, set aside.


Once noodles turn white drain water and place in separate serving bowls.


Chop cilantro, mint, basil and scallions. Rinse bean sprouts and set all aside, separately.


To Serve

Once stock has reached its optimum taste, remove brisket and cut into thin slices.


Place beef slices on top of noodles, add stock to taste. Add mint, basil, cilantro, bean sprouts, onions and scallions to taste.


Season your soup with the remaining condiments to taste. Finish with a fresh squeeze of lime.