Spicy Lemongrass Beef Noodle Soup (Print Version)
Spicy lemongrass beef noodle soup with tender meats and aromatic broth.
# What You Need:
→ Broth
01 - 3.3 lbs beef shank, bone-in
02 - 1.1 lbs pork hock
03 - 12 cups water
04 - 2 stalks lemongrass, bruised
05 - 1 large yellow onion, halved
06 - 4 cloves garlic, smashed
07 - 1 thumb-sized piece ginger, sliced
08 - 2 tablespoons fish sauce
09 - 1 tablespoon salt
10 - 2 teaspoons sugar
11 - 1 tablespoon rock sugar
12 - 1 tablespoon shrimp paste
→ Aromatic Chili Oil
13 - 2 tablespoons vegetable oil
14 - 1 tablespoon annatto seeds
15 - 2 tablespoons minced shallots
16 - 2 tablespoons minced garlic
17 - 2 tablespoons chili flakes
→ Noodles and Proteins
18 - 1.3 lbs thick round rice noodles
19 - 10 oz cooked beef brisket or beef flank, thinly sliced
20 - 10 oz cooked pork blood cubes
21 - 6 Vietnamese pork sausage patties, sliced
→ Garnishes
22 - 1 small red onion, thinly sliced
23 - 2 limes, cut into wedges
24 - 1 cup bean sprouts
25 - 1 cup shredded banana blossom
26 - 1 cup fresh herbs including cilantro, mint, and Thai basil
27 - 3 scallions, thinly sliced
28 - Sliced bird's eye chili to taste
# How to Make It:
01 - Place beef shank and pork hock in a large stockpot. Cover with water, bring to a boil for 5 minutes, then drain and rinse the meat thoroughly to remove impurities. Refill the pot with 12 cups water, add cleaned meat, lemongrass, onion, garlic, and ginger. Bring to a boil, skimming off scum as needed. Lower heat to a simmer. Add fish sauce, salt, sugar, rock sugar, and shrimp paste. Simmer for 2 hours until meat is tender.
02 - Remove the beef shank and pork hock from the broth. Slice the beef shank and pork hock into serving pieces. Strain the broth through a fine mesh strainer and discard solids. Season broth to taste with additional fish sauce or salt if needed.
03 - Heat vegetable oil in a small frying pan. Add annatto seeds and cook for 1-2 minutes until oil turns red, then discard seeds. Add shallots and garlic, sautéing until fragrant. Stir in chili flakes and cook briefly. Set aside.
04 - Cook rice noodles according to package instructions. Drain and set aside. If using pork blood cubes, simmer in gently boiling water for 10 minutes. Slice the beef brisket and Vietnamese pork sausage patties.
05 - Place a portion of cooked noodles in each serving bowl. Top with sliced beef shank, pork hock, brisket, pork blood cubes if using, and cha lua slices. Ladle hot broth over the top. Drizzle with aromatic chili oil.
06 - Add red onion, lime wedges, bean sprouts, banana blossom, fresh herbs, scallions, and chili slices as desired. Serve immediately with extra fish sauce or shrimp paste on the side.
# Expert Hints:
01 -
- The broth develops layers of flavor that restaurant versions often rush
- You can control the spice level from gentle warmth to serious heat
- Making it from scratch fills your entire home with incredible aromas
02 -
- The shrimp paste smells strong initially but mellows beautifully into the broth
- Skimming impurities during the first 30 minutes ensures a crystal clear final soup
- Letting the broth rest overnight in the refrigerator allows flavors to marry deeply
03 -
- Freeze extra broth in portions for quick weeknight meals
- A dash of vinegar in the blanching water helps remove gamey flavors