The best cuts of beef to use are flank steak, chuck roast and brisket. The soup embraces their flavor and fat.
4 lb beef soup bones
1 onion, unpeeled and cut in half
5 slices fresh ginger
1 tbsp salt
2 pods star anise
2½ tbsp fish sauce
1 8-oz package dried rice noodles
1½ lb beef top sirloin, thinly sliced
½ cup chopped cilantro 1 tbsp chopped scallion
1½ cups bean sprouts
1 bunch Thai basil
1 lime, cut into 4 wedges
¼ cup hoisin sauce (optional)
¼ cup chili-garlic sauce, like sriracha (optional)
1. Preheat oven to 425 degrees.
2. Place beef bones on a baking sheet and roast until browned, 1 hour.
3. Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
4. Place bones, onion, ginger, salt, star anise and fish sauce in a large stockpot and cover with water. Bring to a boil and reduce heat to low.
5. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside.
6. Place rice noodles in large bowl filled with room-temperature water and soak for 1 hour. Bring a large pot of water to a boil. Place soaked noodles in the boiling water for 1 minute. Bring stock to a simmer.
7. Divide noodles into 4 bowls; top with sirloin, cilantro and scallion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes.
8. Serve with bean sprouts, Thai basil, lime wedges, and hoisin sauce and chili-garlic sauce on the side.
Serves 4Back to top