Vietnamese – style beef noodle soup

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Vietnamese-style beef noodle soupNoodle soups are very Asian. While I grew up with Chinese noodle soups, more popularly known in the Philippines by the generic name of mami, I have come to love Vietnamese noodle soups as an adult. One of the basic differences between Chinese and Vietnamese noodle soups is the kind of noodles used. Egg noodles are used for Chinese noodle soups; rice noodles are used for Vietnamese noodle soups. While the Chinese have wontons, beef and chicken balls are common ingredients in Vietnamese noodle soups.

In better quality restaurants, whether Chinese or Vietnamese, noodles are freshly made. Tall order for home cooking. I have to make do with commercially available dried noodles. For my version of Ph? Chín N?c (noodle soup with well-done beef brisket), I used flat rice noodles. In the supermarket, they come in packages labeled ho-fan noodles.

The trick to making excellent noodle soups is having a good quality broth. And the secret to a good broth is a good combination of meat, vegetables and spices. I did not use salt to season my broth. I used patis. It adds body, color and aroma. Then, I added some beef bones to the meat and boiled them together. You can buy soup bones in most supermarkets.

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October 30, 2004  Print This Post   
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