Hue Beef Noodle Soup

Ingredients

  • 6 lemongrass stalks (bottom 3 inches only), outer layers peeled
  • 3 pounds beef short ribs
  • 8 cups low-salt chicken broth
  • 8 cups water
  • 1 ½ tablespoons vegetable oil
  • 1 ½ onions, thinly sliced, divided
  • 1 garlic clove, minced
  • + 13 more ingredients
    • 1 tablespoon (or more) sambal oelek*
    • 1 ½ teaspoons paprika
    • 3 tablespoons fish sauce (nuoc nam or nam pla)*
    • 2 tablespoons sugar
    • 2 ½ teaspoons red shrimp paste with soya bean oil*
    • ½ teaspoon salt
    • 1 8.8-ounce package dried thin rice noodles (vermicelli-style)
    • 2 green onions, chopped
    • ¼ cup chopped fresh cilantro
    • 2 cups thinly shredded cabbage
    • ½ cup rau ram (Vietnamese coriander)* or Thai basil leaves or regular basil leaves
    • 3 dried Thai bird chiles*, chopped (optional)
    • 4 lime wedges

1. Finely chop enough lemongrassstalks to measure 4 teaspoons. Cut remaining stalks in half. Place beef and stalks in large pot. Add broth and 8 cups water; bring to boil. Reduce heat; simmer 1 1/2 hours. 2. Heat oil in medium skillet over medium heat. Add 1/3 of sliced onions and garlic; sauté ...

View full recipe at SpringPad

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