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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Called bun bo hue in Vietnam, this is the heartier, spicier cousin to pho, the famous noodle soup. Ingredients:
6 lemongrass stalks (bottom 3 inches only), outer layers peeled |
3 pounds beef short ribs |
8 cups low-salt chicken broth |
8 cups water |
1 1/2 tablespoons vegetable oil |
1 1/2 onions, thinly sliced, divided |
1 garlic clove, minced |
1 tablespoon (or more) sambal oelek |
1 1/2 teaspoons paprika |
3 tablespoons fish sauce (nuoc nam or nam pla) |
2 tablespoons sugar |
2 1/2 teaspoons red shrimp paste with soya bean oil |
1/2 teaspoon salt |
1 8.8-ounce package dried thin rice noodles (vermicelli-style) |
2 green onions, chopped |
1/4 cup chopped fresh cilantro |
2 cups thinly shredded cabbage |
1/2 cup rau ram (vietnamese coriander)* or thai basil leaves* or regular basil leaves |
3 dried thai bird chiles,* chopped (optional) |
4 lime wedges |
Directions:
1. Finely chop enough lemongrassstalks to measure 4 teaspoons. Cut remaining stalks in half. Place beef and stalks in large pot. Add broth and 8 cups water; bring to boil. Reduce heat; simmer 1 1/2 hours.
2. Heat oil in medium skillet over medium heat. Add 1/3 of sliced onions and garlic; sauté 1 minute. Add 1 tablespoon sambal oelek, paprika, and chopped lemongrass; sauté 1 minute. Add sambal oelek mixture to soup; mix in fish sauce, sugar, shrimp paste, and salt. Simmer until beef is tender, skimming foam from surface, about 1 hour. Remove beef from soup. Skim fat from surface of soup. Simmer soup until reduced to 8 cups, about 10 minutes. Add more sambal oelek for spicier flavor. Trim off any fat from beef; cut meat into bite-size pieces.
3. Bring large saucepan of water toboil. Add noodles; boil 1 minute. Drain; rinse under cold water and drain again. Using scissors, cut noodles crosswise. Divide noodles among 4 large bowls. Top with beef, remaining sliced onions, green onions, and cilantro.
4. Bring soup to boil; ladle over noodles. Toss cabbage and rau ram in small bowl. Sprinkle over soup. Top with chiles, if desired; squeeze lime over.
5. *Available at Asian markets.
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