Southeast Asian Beef Rice Noodle Soup
6 servings
210 minutes
Beef soup with rice noodles from Southeast Asia is a harmony of rich aromatic broth and tender meat simmered in a blend of spices. This soup draws inspiration from traditional Asian recipes, combining delicious notes of anise, cinnamon, and ginger to create a deep and rich flavor. The light rice noodles perfectly complement the dish's texture by absorbing the spicy broth while maintaining its tenderness. The soup is served hot, garnished with fresh green onions that add freshness. It is not just food but a true immersion into the world of Eastern cuisine where every ingredient plays an important role. The dish is perfect for a cozy family dinner, warming with its rich aroma and taste.
1
Heat 1 tablespoon of oil in a deep pot over medium heat. Fry the meat cut into 2-3 pieces until golden brown for about 5 minutes (fry the meat in batches). Transfer to a plate.
- Peanut oil: 2 tablespoons
- Beef ribs: 1.4 kg
- Beef leg (foot): 1.4 kg
2
In the remaining oil, sauté the thinly sliced onion (only the white part), minced chili, minced ginger, minced garlic, and finely chopped green onion, stirring, until golden brown for about 12 minutes.
- Onion: 1 head
- Chili pepper: 1 piece
- Ginger: 200 g
- Garlic: 3 cloves
- Spring onion: 1 bunch
3
Then add water, soy sauce, star anise, cinnamon, and meat with its juices to the pot. Cover with a lid and simmer for about 2-2.5 hours until the meat is tender.
- Water: 1 l
- Soy sauce: 0.3 glass
- Star anise: 4 pieces
- Cinnamon: 1 piece
4
Transfer the meat to a cutting board and remove the bones and sinews. Cut the meat into small pieces.
5
Strain the broth through a sieve into a large clean pot, removing excess fat. Return the meat to the broth and heat over medium heat.
- Water: 1 l
6
Meanwhile, drop the noodles into boiling salted water, cover with a lid, and turn off the heat. Leave for about 4-8 minutes until the noodles are soft. Drain the water and distribute the noodles into serving bowls. Sprinkle with chopped green onions and pour the soup.
- Rice noodles: 400 g
- Spring onion: 1 bunch
