How to Cook Beef Noodle Soup
Most people are familiar with Vietnamese Beef Pho, but what’s less well-known is that we similarly grew up with our own version of beef noodle soup back in Malaysia.
I sort of split the difference in this broadcast where I retained the use of hearty chunks of beef brisket found in the Malaysian version, but seasoned the soup with some of the spices you would more likely find in a pot of pho – namely star anise and cloves (I would have added a cinnamon stick but for the fact I had none in my pantry).
Beef Noodle Soup
INGREDIENTS:
Beef Soup –
1kg beef brisket, cut into large cubes
1kg beef bones
2L chicken stock
Water to take volume to 6L
½ onion
6 cloves garlic, peeled
3 star anises
1 cinnamon stick
5 cloves
1” piece of ginger
2 tsps sugar
2 Tbsp chicken powder
Dash of white pepper
Separately blanch –
Noodles (usually fresh rice noodles aka hor fun)
Beansprouts
Asian greens
Optional –
Crispy fried shallots
Herbs
Chilli sauce or soya sauce + sliced chillies
METHOD:
- Combine soup ingredients in a pot, bring to a boil, then simmer on low heat for about 2-3 hours or until the brisket is very tender and the soup is flavoursome. Adjust seasoning as required.
- Add more water as required during cooking, to maintain the overall volume at about 6L (ie. liquids + bones + meat).
- FYI I used a pressure cooker – the Optimum Induction Pressure-Cook Pro and it was done in under 45 minutes.
- Place separately-blanched noodles and veggies in a bowl and fill with soup and beef chunks.
Visit www.prestigehomeappliances.com.au for more information about the Optimum Induction Pressure-Cook Pro used in this recipe.
Click here for the Crispy Fried Onions from this broadcast >> https://jackiem.com.au/2016/12/16/how-to-make-crispy-fried-onions/