Best Aromatic Rice Noodle And Beef Soup Recipes

QUICK AND EASY BEEF AND RICE NOODLE SOUP

Steps:

• Bring the stock to a very light simmer in a large pot, then add the beef base, fish sauce, hoisin, scallion halves, ginger, cloves, star anise, cinnamon stick and 1 tablespoon of the soy sauce. Simmer for 30 minutes.
• Using a spider or strainer, remove all the solids, leaving you with just the broth. Taste and adjust the seasoning with the additional tablespoon of soy sauce if it needs more salt, or hoisin if it needs more sweetness. Bring the broth back to a light simmer.
• Meanwhile, set up your bowls. On the bottom, divvy up the rice noodles, then top with the shaved beef. Pour in some simmering broth. Garnish with the bean sprouts, cilantro, mint, scallions sliced on the bias, jalapenos and lime wedges. Drizzle with extra hoisin if desired.

ASIAN-THEMED BEEF AND RICE NOODLE SOUP

Steps:

• Heat oil in a stock pot over medium heat and cook and stir steak until it begins to brown, about 2 minutes; season with onion powder and garlic powder. Stir chopped onion into steak mixture; cook and stir until onion is translucent, about 3 minutes.
• Stir beef broth, brown sugar, soy sauce, ginger, and sriracha sauce into beef mixture; bring to a rolling boil. Reduce mixture to a simmer, and stir in rice noodles, carrots, cabbage, green bell pepper, red bell pepper, and celery; cover and simmer on low, stirring occasionally, until rice noodles are tender, about 8 minutes.

AROMATIC RICE-NOODLE AND BEEF SOUP

Steps:

• Discard any dry outer leaves from lemongrass and coarsely chop bottom third of stalk. Heat oils in a 5-qt. heavy pot over moderate heat until hot but not smoking, then cook shallot and chiles, stirring, until dark brown (be careful not to burn), 3 to 4 minutes. Add lemongrass and galangal and cook, stirring, 1 minute.
• Add broth, fish sauce, star anise, cinnamon stick, salt, and white pepper and bring to a boil. Reduce heat and simmer 20 minutes. Pour through a fine sieve into another pot and discard solids. Add tomatoes, scallions, and lime juice and simmer until tomatoes are softened, about 10 minutes.
• Bring a large pot of water to a boil for noodles. Trim fat from steak and season with salt and pepper. Heat a well-seasoned ridged grill pan over moderately high heat until hot, then grill steak 4 to 5 minutes on each side for rare. Let stand 5 minutes before slicing very thin.
• Meanwhile, cook noodles in boiling water until tender, about 6 minutes, and drain. Divide among 4 large soup bowls and top with spinach and steak. Ladle soup over and sprinkle with mint.

CHING'S CLASSIC BEEF NOODLE SOUP

Steps:

• Heat the oil in a large saucepan over medium heat. Add the shallots and onions and cook until softened, 3 to 4 minutes, and then stir in the ginger, garlic and chiles and cook, stirring, for about 1 minute. Add the beef and stir-fry until it begins to brown, and then pour in the vegetable stock and bring to a boil. Reduce the heat to a simmer, cover and cook until the meat is very tender, 1 hour 15 minutes to 1 hour 30 minutes.
• Meanwhile, bring a large pot of water to a boil and cook the udon according to package instructions. Drain and rinse under cold water. Set aside.
• Add the carrots to the simmering soup, cover, and cook until crisp-tender, 6 to 8 minutes. Whisk together the sugar, bean sauce and soy sauce in a small bowl until the sugar is dissolved and stir it into the soup. While stirring, pour the cornstarch slurry into the soup and cook until thickened, about 1 minute.
• Just before serving, divide the noodles between 2 bowls. Stir the Romaine into the broth and ladle the hot soup over each bowl. Garnish with chopped scallions and cilantro and serve immediately.

PHO (VIETNAMESE NOODLE SOUP)

Steps:

• For Dam Toi, which is used as a garnish for northern style pho, in a small bowl, combine sliced garlic, 1 cup water and 3 teaspoons salt. Cover and refrigerate overnight; drain. In a small jar, combine sliced garlic and vinegar. Heat remaining 1 cup water until hot; add to jar. Stir in sugar, remaining 1 teaspoon salt and chiles. Cover and let stand at room temperature overnight., In a large saucepan, cover beef bones with 2 liters water. Add 2 tablespoons salt and cider vinegar. In another large saucepan, cover boneless beef with remaining 1 liter water, remaining 2 tablespoons salt, wine and sliced ginger. Cover both saucepans and refrigerate 2 hours; drain (discarding ginger from boneless meat). Add enough cold water to each saucepan to cover bones and meat. Bring to a boil over medium-high heat. Boil 3 minutes; drain both saucepans and rinse bones and and boneless beef., Preheat oven to 425°. In a stockpot, cover bones and boneless beef with enough cold water to cover completely (about 5 liters). Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, skimming and discarding foam occasionally. Simmer until foam starts to collect more slowly, about 30 minutes., Meanwhile, arrange whole onion and whole ginger on an ungreased baking sheet. Roast until slightly charred, 10-15 minutes, turning occasionally. Remove and discard charred skins; set aside., In a dry small skillet, toast cinnamon sticks, anise, cardamom pods and coriander over medium heat until aromatic, 1-2 minutes, stirring frequently. Cool. Place spices on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. , Once foam is no longer collecting on surface of broth, add onion and ginger and spice bag. Stir in salt, MSG if desired and rock sugar. Simmer, uncovered, until beef is tender, about 1-1/2 hours. With tongs, remove beef to a large bowl; cool slightly. Wrap beef tightly in foil and refrigerate. , Continue simmering broth, uncovered, until broth is light golden brown and fragrant, 2-5 hours, stirring occasionally and removing any foam that collects on the surface., To serve, cook Banh Pho according to package directions; set aside. Remove beef from refrigerator and thinly slice against the grain. For each serving, in a small colander, add an individual portion of noodles and beef. Lower colander into simmering broth until beef and noodles are heated through. Add beef and noodles to a serving bowl. Top with additional broth, about 1 cup. Serve with garnishes as desired.