Recipe: Annual Noodle Mania’s noodle soups

Recipe for Vietnamese noodles soup (Serve 6-8 people) 1 broth 3 style

1)     Phở Beef noodle soup:

Ingredient A : Blanched in hot boiling water, drain & cleanse then put in a pot 7.5 L or  8 quarts boiling water, skim all scum floating on top, lower temperate add ingredient B & C  then simmer for 2 hrs. Take out brisket & plate put in cold water to cool down the meat then freeze to thinly slice it easier. Continue simmer the broth for another 4 hrs. Skim the scum as needed. Turn off stove, skim with a strainer for a more clarity broth

5 lbs beef bones

2 lbs beef knuckle

3lbs beef brisket

½ lb. beef plate

A vegan version: substitute meat with 10 black Chinese mushroom, 2 daikon, 2 corn,

Ingredient B (Spices) Char broil or pan broil until brown & fragrance put all in spice bag or cheese cloth

*If not convenience a grounded up phở spice in a bag will do the job but the aroma won’t quite be the same

1oz cinnamon stick

1oz coriander seeds

1 oz fennel seeds

1oz cardamom pod

7 pcs cloves

Ingredient C (Seasoning)

3 char broiled white onions

3 char broiled ginger

2 daikon (white radish) cut into chunks

2 oz. rock sugar

4 tbsp. sugar

2 tbsp. salt

2 tbsp. fish sauce (add at the last 10 minute only)

Final ingredients: Assembly noodle bowl with condiments

(if vegan version instead of meat use assorted vegetables & tofu)

3 Lbs top sirloin or flank steak thinly sliced its best slice when its ¾ frozen

Sliced brisket

Beef balls cut in quarters

2 bag fresh Rice noodles 1 bag serve 4 people if used dried noodle soak them 3 hrs. Ahead

Beansprouts, basil, saw leaves, fresh chili, lime, black peppers

Chopped scallions, cilantro, thinly sliced white onions

Sriracha Hot sauce, hoisin sauce

2)     Bun Bo Hue : sautéed garlic till fragrance add spice and rest of spice ingredient in bring to a boil

3 tbsp. chopped garlic

Spice ingredient

1 Bag of bun bo Hue spice

3 tbsp. Chopped lemon grass

3 tbsp. Sate sauce/chili oil optional for spicy

500 ml Pineapple juice

2 tsp. Mam ruoc /Shrimp paste

1 tsp. Hoisin sauce

Final Ingredients Assembly noodle bowl with condiments

Sliced briskets, sliced Vietnamese Ham, boiled pork hock if desired

Noodle hue style( bigger vermicelli noodle) soak for 3 hrs. before boiling  (after boiling soak cold water & drain)

Beansprouts, basil, saw leaves, fresh chili, lime, black peppers

3)     Satay Peanut Sauce

Peanut butter

Chili oil (we make our own sauce: sauté garlic until fragrance add chili flakes & powder, lemon grass, hoisin, crushed roasted peanut, optional dried shrimp finely chopped)