Spicy Lemongrass Beef Noodle Soup (Printable version)

Spicy, aromatic beef noodle soup with bold lemongrass flavors, tender meats, and fresh Vietnamese herbs served over thick rice noodles.

# List of ingredients:

→ 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 & 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 (cilantro, mint, Thai basil)
27 - 3 scallions, thinly sliced
28 - Sliced birds eye chili to taste

# Directions:

01 - Place beef shank and pork hock in a large pot. 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.
02 - Lower heat to a gentle simmer. Add fish sauce, salt, sugar, rock sugar, and shrimp paste. Simmer for 2 hours until meat is tender. Remove meats and slice beef shank and pork hock into serving pieces. Strain broth and discard solids. Season broth to taste.
03 - Heat vegetable oil in a small pan. Add annatto seeds and cook for 1-2 minutes until oil turns red, then discard seeds. Add shallots and garlic; sauté 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 brisket and cha lua.
05 - Place a portion of noodles in each serving bowl. Top with beef shank, pork hock, brisket, pork blood cubes, 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 Advice:

01 -
  • The broth hits you with layers of spicy, savory, and slightly sweet notes that keep you coming back for another spoonful
  • Its one of those dishes that tastes even better the next day, making it perfect for meal prep
  • The combination of thick noodles and tender meats feels incredibly comforting and satisfying
02 -
  • The broth needs time to develop depth, do not rush the simmering process or you will taste the difference
  • Shrimp paste smells strong on its own but becomes umami magic once it cooks into the broth
  • Slicing the meat against the grain keeps it tender and prevents it from becoming chewy
03 -
  • Ask your butcher to cut the beef shank crosswise so the marrow can enrich the broth as it cooks
  • Toasted the shrimp paste in a dry pan before adding it to mellow out its strong aroma
  • Make the broth a day ahead and refrigerate overnight so you can easily skim off the fat

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