Ingredients
For the Broth
- 2 lb beef marrow bones (or soup bones)
- 2 lb beef brisket
- 7 quarts water
- 1 large white onion, peeled
- 1 (2-inch) piece fresh ginger, thinly sliced
- 2 stalks lemongrass, cut into 3-inch pieces and lightly smashed
- 5 garlic cloves, crushed
- 1 cinnamon stick
- 5 whole cloves
For the Aromatic Oil
- ¼ cup sesame oil
- 1 tablespoon annatto seeds (for color)
- 5 medium shallots, finely minced
- 5 garlic cloves, minced
For the Seasoning Mixture
- 2 tablespoons sesame oil
- 2 teaspoons crushed red pepper flakes (adjust to heat level)
- 3 tablespoons finely minced lemongrass
- 2 tablespoons shrimp paste
- 2 tablespoons chicken bouillon powder
- 1 tablespoon kosher salt
- 2 tablespoons fish sauce
Soup
- 1 lb beef tenderloin, thinly sliced
- 2 cups mushrooms, sliced (shiitake, oyster, or button mushrooms work well)
- 1 medium white onion, thinly sliced
- 5 green onions, chopped
- 1 package (about 14 oz) thick rice noodles or Hue-style noodles
- Fresh Vegetables and Garnishes
- Water spinach, finely shredded
- Banana blossom, thinly sliced
- Bean sprouts
- Fresh oregano leaves
- Red cabbage, shredded (optional)
- Lime wedges
Dipping Sauce
- 2 tablespoons fish sauce
- 1 tablespoon shrimp paste
- 3 Thai chilies, thinly sliced
Instructions
Step 1: Prepare the Broth
In a large stockpot, bring enough water to a boil. Add the beef bones and brisket, and boil for 10 minutes to remove impurities.
Drain and rinse the meat and bones under cold water. Clean the pot.
In a dry skillet over medium heat, lightly toast the ginger, lemongrass, garlic, cinnamon stick, and cloves for 2–3 minutes until aromatic.
Wrap the toasted spices in cheesecloth or place in a spice bag for easy removal.
Fill the clean pot with 7 quarts of water. Add the bones, brisket, and spice bag. Bring to a gentle boil, then reduce to a simmer.
Add the whole onion to the pot and simmer uncovered for about 1½ hours, skimming any foam or excess fat that rises to the top.
Once the brisket is tender, remove it and set aside to cool. Discard the onion and spices. Keep the broth warm over low heat.
Step 2: Make the Aromatic Oil
In a small saucepan, heat the sesame oil over medium-low heat. Add the annatto seeds and let them steep for about 5 minutes until the oil turns a deep red-orange.
Strain and discard the seeds, then return the infused oil to the pan.
Add minced garlic and shallots. Sauté for 3–4 minutes until golden and fragrant. Set aside.
Step 3: Prepare the Seasoning Base
Using the same pan, heat 2 tablespoons sesame oil.
Add crushed red pepper flakes, minced lemongrass, and shrimp paste.
Cook for 3–4 minutes over medium heat until fragrant, stirring often. Remove from heat.
Step 4: Season the Broth
Pour the aromatic oil and the seasoning base into the simmering broth.
In a small bowl, combine chicken bouillon, kosher salt, and fish sauce with ½ cup of hot broth. Stir until dissolved, then pour back into the pot.
Simmer the broth for another 20 minutes to blend the flavors. Taste and adjust seasoning if needed.
Step 5: Prepare the Soup Components
In a medium skillet, sauté the sliced mushrooms in a drizzle of sesame oil for 3–4 minutes until lightly golden. Set aside.
Bring a small pot of water to a boil. Quickly blanch the beef tenderloin slices for a few seconds until just cooked. Remove and set aside.
Cook the noodles according to package directions, then drain and rinse under warm water. Keep them covered to stay hot.
Step 6: Assemble the Bowls
Thinly slice the cooked brisket.
Place a portion of noodles into each large soup bowl.
Arrange slices of brisket, tenderloin, and sautéed mushrooms over the noodles.
Top with sliced onions and chopped green onions.
Ladle hot broth over the noodles and toppings until the bowl is full and steaming.
Serve with the fresh vegetables, herbs, and lime wedges on the side.
Step 7: Prepare the Dipping Sauce
In a small bowl, mix together fish sauce, shrimp paste, and sliced Thai chilies. Serve as a side dip for the meat and vegetables.
Source: Mia