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A rich, fragrant Vietnamese beef noodle soup made with a deeply flavored broth from roasted bones and charred aromatics. This recipe focuses on technique to achieve a clean yet intense taste with varied textures from tender cooked meat and thinly sliced raw beef.
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Roast beef bones and char onions and ginger to build the flavor base. → Simmer bones in cold water, skimming frequently, then add seared beef and toasted spices. → Simmer the broth for 4 hours total, removing the chuck roast halfway through. → Strain the broth and finish seasoning with fish sauce, sugar, and steeped cilantro stems. → Assemble with cooked noodles, meat slices, fresh herbs, and boiling hot broth.
Roast beef bones and char onions and ginger to build the flavor base. → Simmer bones in cold water, skimming frequently, then add seared beef and toasted spices. → Simmer the broth for 4 hours total, removing the chuck roast halfway through. → Strain the broth and finish seasoning with fish sauce, sugar, and steeped cilantro stems. → Assemble with cooked noodles, meat slices, fresh herbs, and boiling hot broth.
A rich, fragrant Vietnamese beef noodle soup made with a deeply flavored broth from roasted bones and charred aromatics. This recipe focuses on technique to achieve a clean yet intense taste with varied textures from tender cooked meat and thinly sliced raw beef.
Arrange beef bones on a foil-lined baking sheet, spray with oil, and roast at 425°F (218°C) for 30-40 minutes until deep brown.
Halve the ginger and quarter the yellow onions (keep skins on). Broil them for 10-12 minutes until charred.
Sear the chuck roast in a very hot pan with oil for 2-3 minutes per side until deeply browned.
Place roasted bones in a large stock pot and cover with 5.5 quarts of cold water. Let sit for 5 minutes.
Slowly bring the water to a light simmer and skim off any foam or scum that rises to the top.
Roasting bones instead of par-boiling provides a much deeper, richer flavor.
Starting with cold water is essential for clarifying the stock and releasing proteins effectively.
Never let the broth reach a hard boil; a gentle simmer keeps the broth clear.
Steeping cilantro stems at the very end adds a layer of fresh aromatic brightness without making the broth muddy.
Freeze the flank steak for 15 minutes before slicing to get paper-thin pieces.
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