A delicious bowl of raw beef noodle depends greatly on its soup base. Having a good soup base is already half the success of the noodle soup.
It was mentioned earlier that Big Boy bought two pieces of beef marrow for enjoyment and emphasized not to discard the beef bone after consumption, specifically for making Vietnamese-style beef bone soup this time. To review how to handle beef marrow, you can read the article "Roasted Bone Marrow Two Ways". Don't let the taste of beef marrow fade away; the good part is just beginning.
In making beef bone soup, a crucial step involves roasting the bones first. This not only enhances their color but also helps to render out the beef fat, ensuring that the resulting soup is not greasy. Making your own soup base can be quite rewarding, evoking a sense of accomplishment despite the complexity of the process. As long as the finished product is delicious, it feels worthwhile.
A good soup base has the charm to tantalize your taste buds, making you want to take sip after sip, without leaving you feeling parched like when MSG is added. This soup base achieves just that. Although it may not be the most authentic, this homemade version of beef bone soup is richer and more aromatic than the usual ones. This is not just because it includes oxtail for simmering; there are other elements as well... Want to know the secrets to a rich yet non-greasy soup base? You’ll find the answers in the video!
Ingredients
Secret Beef Bone Soup：
Beef Bone | 2 pcs |
|---|---|
Ox Tail*（you can use beef brisket to substitute ox tail and simmer together with the broth） | 450g |
carrot | 1 stick |
Celery | 1 bunch |
Onion | 1 bulb |
Ginger | 4 slices |
Cinnamon | 2 sticks |
Bay Leaves | 3 pcs |
Star Anise | 1 tbsp |
Whole Black Pepper | 1 tsp |
Coriander Seed | 1 tsp |
Coriander | 1 bunch |
Water | 3L |
Fish Sauce | 3 tbsp |
Salt | 2 tsp |
Rare Beef Noodle：
Flat Rice Noodle (Ho Fun) | 200g |
|---|---|
Beef Slice | few slices |
Beef Ball | few pcs |
Thai Basil | to taste |
Chopped Spring Onion | to taste |
Chopped Chilli | to taste |
Steps
1.
Preheat the oven to 190°C (374°F).
2.
Quarter the onion with the skin on; cut the carrot into chunks; cut the celery into sections; peel and slice the ginger; chop the green onions into scallions; slice the chili.
3.
Blanch the beef bones and oxtail in boiling water for 5 minutes, then drain.
4.
Place the beef bones, oxtail, and onions on a baking tray and roast in the oven at 190°C for 45 minutes.
5.
In a large pot, add the roasted beef bones, oxtail, and onions, along with the ginger, carrot, celery, cinnamon, star anise, coriander seeds, bay leaves, and black peppercorns. Add 3 liters of water and bring to a boil over high heat. Once boiling, reduce to low heat, cover, and simmer for 3 hours.
6.
After 3 hours, add the fresh coriander, and simmer for another 10 minutes before turning off the heat.
7.
Strain the broth to obtain a rich & smooth beef bone soup.
8.
Return the broth to low heat, add fish sauce and salt, mix well and set aside.
9.
Once the beef bone broth is ready, cook the rice noodles: bring a pot of water to boil, add the rice noodles, and cook until soft. Remove the noodles and cook the beef balls until done.
10.
To serve: Place the rice noodles in a bowl, then add slices of raw beef and cooked beef balls. Top with sliced onion, chili, and pour the hot broth over. Finally, garnish with scallions, cilantro, and basil. Enjoy!
Comments