A flavourful soup that is classic in Vietnamese cuisine. The broth is made with a beef bone and some asian spices. Sliced beef, vermicelli noodles, bean sprouts, green onions, and Thai basil are added to the broth to make this amazing soup.
Prep Time: 20minutes
Cook Time: 2hours30minutes
Total Time: 2hours50minutes
4poundsof beef short ribs(or beef neck or ox tail)
3inchpiece of ginger
1stick of cinnamon
1package rice vermicelli noodles
1poundthinly sliced beef(Korean style, or any lean tender beef)
4green onions sliced
3cupsfresh bean sprouts
1/4cupfresh Thai basil
Bring the water to a boil in a large pot with the short ribs, ginger, garlic, star anise, whole cloves, cinnamon stick, peppercorns and fish sauce. Once boiling lower the heat to a low rolling boil and let the broth cook for 1 1/2 to 2 hours. Strain the broth.
Stir in the vermicelli noodles and wait 10 minutes so the noodles will soften.
While the soup is still very hot, ladle a scoop of the soup with plenty of noodles into a large bowl. Stir a few slices of the raw beef into the bowl along with some of the garnishes. Add some sriracha for heat or hoisin sauce for some sweetness.
Note: if you prefer your beef to be fully cooked prior to serving, add the beef at the same time as the vermicelli noodles.