Best 17 Beef And Noodle Soup Recipes

PHO BO (VIETNAMESE BEEF-AND-NOODLE SOUP)

Steps:

• Soak rice noodles in hot water to cover.
• Meanwhile, combine stock, star anise, cinnamon, ginger, onion and cloves in saucepan; turn heat to high. When mixture boils, turn heat to low, and cover. Let cook, undisturbed, for 20 minutes to 1 hour, depending on how much time you have (the longer the cooking, the deeper the flavor). Strain, and return to saucepan; turn heat to medium.
• Bring pot of water to boil. Drain noodles, add them to pot, and boil for 30 seconds; drain well. Warm 4 large bowls by filling them with hot water; discard water. Divide noodles among bowls.
• Turn heat under soup to medium, and add beef; stir once, and then turn off heat. (The meat is traditionally left rare; if you want to cook it more, go ahead, but these slices will cook through in less than 2 minutes.) Add fish sauce or soy sauce and plenty of pepper to the soup. Taste, and add salt or more seasoning, if necessary.
• Top noodles with broth and meat, and then bring to the table. Serve, passing lime wedges, scallions, chilies and herbs at the table, so that everyone can add them to taste.

CREAMY BEEF, MUSHROOM AND NOODLE SOUP

Steps:

• In 5- to 6-quart Dutch oven, melt butter over medium-high heat. Add onion, garlic and mushrooms; cook 5 to 6 minutes, stirring frequently, until mushrooms are softened.
• Stir in beef. Cook 5 to 6 minutes, stirring frequently, until beef is no longer pink. Stir in remaining ingredients except noodles and sour cream. Heat to boiling. Reduce heat to medium-low; cover and cook 10 minutes, stirring occasionally. Stir in noodles. Cover; cook 5 to 7 minutes, stirring occasionally, until noodles are tender.
• Stir in sour cream. Cook 3 to 5 minutes, stirring frequently, until well blended.

VIETNAMESE BEEF AND RICE NOODLE SOUP (PHO)

Steps:

• Place the oxtails in a large stockpot and add the water.
• Bring the water to a full boil, then reduce heat and bring water to a simmer.
• Scrape any scum off the top of the water and discard.
• Cut the onion in half and peel off the outer portion.
• Place on a baking sheet along with the ginger and broil in the over about 20 minutes, making sure not to blacken it.
• Turn over halfway through.
• Allow to cool.
• Place the star anise, cloves, cinnamon, and fennel seeds in a piece of cheesecloth and tie it shut with twine.
• Add the spice pack, onion halves, ginger, bay leaves, salt, and fish sauce to the broth.
• Allow the broth to simmer at least 5-6 hours (to your taste) uncovered.
• Remove the spice pack, onions, ginger, and bay leaves and discard.
• Remove the oxtails and set them aside.
• When cool enough to handle, remove the meat and trim of any remaining fat.
• Set the meat aside and return the bones to the broth.
• Allow the broth to simmer another hour or two until you achieve the desired taste then remove the bones.
• You may adjust the salt, but you don't want it too salty.
• Soak the rice noodles in COLD water 15-20 minutes, while starting a large pot of water boiling.
• While the noodles are soaking, place the cilantro, basil leaves, mint leaves, sliced onions, sliced scallions, and bean sprouts on a serving platter.
• After the noodles have soaked, place them in the boiling water and allow to cook until tender, but don't let them get mushy.
• It should only take a couple minutes.
• Rinse the noodles in cold water if not serving immediately.
• When ready to eat (you can do this earlier, like when you're boiling the water for the noodles) return the broth to a rolling boil.
• Place the noodles in a serving bowl and arrange the sliced meat (leftover oxtail meat if desired) over them.
• Ladle the boiling broth over the noodles and beef, making sure to cover the meat.
• Serve and allow each person to place the desired amount of garnish from the platter, hoisin sauce, and sriracha in their own bowl to taste.

BUN BO HUE (VIETNAMESE BEEF AND PORK NOODLE SOUP)

Steps:

• For the broth: Place a large colander in the sink. Place the oxtails, marrow bones, beef shin and pork hocks in a large (at least 8-quart) pot. Cover with cold water and bring to a boil over high heat. Let boil for a few minutes, then remove from the heat. Scoop out the bones and meat into the colander and discard the water. Wash the pot. Rinse off the bones and meat and put them back into the pot. Fill with fresh cold water to cover by 1 inch. Add the yellow onion halves and 1 tablespoon salt. Bring to a boil and reduce to a simmer. Periodically skim the foam and some, but not all, of the fat. Simmer until the meats are tender but not falling apart, 1 to 1 1/2 hours, then remove the beef shins and pork hocks. (Do not remove the oxtails or pork neck bones at this stage, if using.) When the meats are completely cool, wrap them in plastic wrap and refrigerate until ready to serve.
• Meanwhile, cut the tops off of the lemongrass stalks, about 6 inches from the base, and discard. Smash 6 of the bottom stalks with a meat pounder to bruise and open up the lemongrass. For the remaining 4 stalks, peel off 2 or 3 layers until you reach the smoother, more tender core. Quarter the peeled stalks lengthwise and then slice thinly across. Reserve the sliced lemongrass for the satay.
• Add the bruised lemongrass stalks to the broth and continue to simmer until the broth has reduced by about 10 percent from its original amount, about 1 more hour, then strain the broth into a clean pot. If using, pick the meat from the cooled oxtail and pork neck bones (save the beef shins and pork hocks for later) and reserve; discard the bones, onion and lemongrass.
• Bring the shrimp paste and 2 cups water to a simmer in a small saucepan, then let simmer for 5 minutes. Skim off the foam. Remove from the heat and let sit for 15 minutes for the fine solids to settle to the bottom. Pour the shrimp water into the large pot of stock, leaving the fine solids behind.
• For the satay: Heat the vegetable oil in a medium skillet over medium heat. Add the annatto seeds and let the seeds infuse the oil and turn it red, about 1 minute. Scoop out the seeds with a spoon and discard. Add the shallots to the annatto oil and cook until starting to brown, about 2 minutes. Add the garlic, chile flakes and the reserved chopped lemongrass and cook until the garlic starts to brown, about 3 minutes. Add 2 tablespoons fish sauce, 4 teaspoons sugar and 1/2 teaspoon salt. Stir to incorporate and then cook, stirring occasionally, until the mixture is sticky and thickened slightly to the texture of loose jam. (The satay is done when a spoon dragged across the bottom of the skillet leaves a trail and the oil begins to separate from the solids.) Turn off the heat and remove half of the satay for serving. Add about 1 cup of the broth to the remaining satay in the skillet and bring to a simmer. Simmer for 5 minutes to infuse, then strain back into the pot with the broth.
• Add the remaining tablespoon fish sauce, teaspoon sugar and 2 teaspoons salt to the broth. Simmer for 15 minutes for the flavors to meld. Add the pork hocks back into the simmering broth to re-warm, and slice the beef shin meat . Before serving, taste the broth and add more seasoning, if necessary.
• Meanwhile, bring a large pot of water to a boil and cook the noodles according to the manufacturer's instructions. Drain very well, and divide among 8 bowls. Top each bowl with a pork hock, if using, some slices of shin, some oxtail and pork neck meat, if using; top with scallions, white onion and cilantro. Pour hot broth into the bowls to completely cover the noodles.
• Serve with the reserved satay and suggested garnishes on the side.

SPICY VIETNAMESE BEEF AND NOODLE SOUP

Steps:

• Heat peanut oil in heavy large pot over medium-high heat. Sprinkle oxtails with salt and pepper. Add oxtails to pot and brown on all sides, about 20 minutes. Transfer oxtails to large bowl. Add onions and next 6 ingredients to same pot. Sauté until vegetables are tender, about 8 minutes. Return oxtails to pot. Add 12 cups water, beef broth and 3 tablespoons fish sauce. Cover and simmer gently until oxtails are very tender, about 3 hours.
• Using tongs, transfer oxtails to large bowl. Strain broth into another large pot; discard solids. Remove meat from oxtails; discard bones. Add meat to broth.
• Refrigerate overnight. Spoon solid fat off top of soup. Cook noodles in large pot of boiling salted water until tender. Drain; rinse under cold water. Return to same pot. Toss noodles with sesame oil.
• Bring soup to boil. Divide noodles, sprouts and next 6 ingredients among 6 bowls. Ladle soup into bowls. Serve with lime wedges and additional fish sauce.
• *Available at Asian markets and some supermarkets nationwide.

ASIAN BEEF AND NOODLE SOUP

Steps:

• Soak bundle of cellophane noodles in warm water in medium bowl 10 to 15 minutes or until softened; drain. Cut noodle bundle into thirds. Cover and set aside.
• Heat oil in 5- to 6-quart Dutch oven over medium-high heat. Cook beef, garlic and mushrooms in oil 5 to 6 minutes, stirring occasionally, just until beef is no longer pink.
• Stir in remaining ingredients except noodles and onions. Heat to boiling; reduce heat to medium-low. Cover and cook 14 to 15 minutes, stirring occasionally, until beef is tender.
• Stir in noodles. Cover and cook 2 to 3 minutes or until noodles are hot. Sprinkle with onions.

SATAY BEEF AND NOODLE SOUP

Steps:

• Heat oil in a deep pan or skillet and lightly saute the ginger and garlic for 1 minute.
• Add the beef stock, nuoc nam, lemon grass, spring onions, cinnamon and star anise.
• Bring to the boil and simmer, covered, for 30 minutes, then strain and return stock to pan.
• Stock can be prepared to this stage, 3 days ahead.
• On the day of serving, prepare the ingredients for the garnishes and place in small serving bowls.
• Around 20 minutes before serving, place the noodles in a heatproof bowl, cover with boiling water and soak until noodles are soft (about 20 minutes), then drain well.
• When ready to serve, bring the stock to the boil and add the satay sauce, and Sriracha chili sauce or sambal oelek, if desired.
• Taste and correct seasoning, adding a touch more satay sauce and chili sauce if desired.
• Divide the hot rice stick noodles between 4 to 6 deep soup bowls, and top with sliced, raw, beef fillet.
• Ladle over enough boiling stock to cover the noodles and meat.
• Whether the beef is rare or well done is determined by how long the beef sits in the hot broth before serving.
• Each person tops their portion with their choice of garnishes, a squeeze of lime juice and Sriracha sauce if desired.

PHO BAC (NORTHERN VIETNAMESE STYLE BEEF AND RICE NOODLE SOUP)

Steps:

• Arrange a rack 4 inches from broiler and heat. Put shallots and ginger on an aluminum foil-lined baking sheet and broil, turning often, until blackened (15-20 minutes) and let cool.
• Scrape peels off shallots and ginger. Halve ginger lengthwise, press each piece with the side of a knife to flatten, and set aside with shallots.
• Heat fennel seeds, star anise, cinnamon, and cardamom in a small skillet over medium heat and toast, swirling pan, until fragrant (3 minutes). Transfer spices to a small bowl and set aside.
• Place bones in a 12 qt pot and cover with cold water by 1 inch. Bring to a boil and cook for 3 minutes. Drain and rinse bones. Clean pot and return bones to pot along with reserved shallots and ginger, beef and cold water.
• Bring to a boil. Reduce heat to medium-low and add reserved toasted spices, scallops and 2 tbsp salt. Cook, skimming surface, until beef is tender (1 1/2 hours).
• Using tongs, transfer beef to a bowl of ice water and cool for 10 minutes. Drain beef and thinly slice crosswise. Transfer to a plate, cover and refrigerate.
• Continue cooking broth for 1 1/2 hours more. Remove from heat and pour through a cheesecloth-lined fine strainer set over a clean 6 qt pot. Discard solids and skim fat from surface. Stir in fish sauce and scallion whites and keep hot.
• Combine vinegar and chiles in a small bowl and set aside.
• Pour boiling water over noodles in a medium bowl and let soak until al dente (10 minutes). Rinse noodles in cold water, drain and divide between 8 serving bowls.
• Top each with chilled, cooked beef and raw sirloin. Top beef with onions, then scallion greens and cilantro. Season with pepper and then ladle broth over each serving, placing one white scallion piece in each bowl.
• Serve with chiles on the side.

PHO (VIETNAMESE BEEF AND NOODLE SOUP)

Steps:

• Wrap beef in plastic wrap, and place in the freezer for about 1 hour.
• Meanwhile, fill a large bowl with cold water; add rice noodles. Let soak until soft, about 30 minutes. Drain; set aside.
• Combine beef stock, 1 1/2 cups water, and fish sauce in a large saucepan, and set over medium-high heat.
• Remove beef from freezer. Using a mandoline or a very sharp knife, slice beef into very thin (1/8 inch) strips.
• Divide noodles among six serving bowls, and arrange strips of meat over them. Raise heat under stock, and bring to a boil. Pour boiling stock over meat and noodles, pushing beef into hot liquid so that it cooks. Arrange bean sprouts and other accompaniments over beef and noodles; serve immediately with Asian chile sauce, if desired.

VIETNAMESE RICE NOODLE SOUP WITH BEEF AND FRESH HERBS (PHO)

Steps:

• Position an oven rack 4 to 6 inches from the broiler and preheat. Double a very large piece of heavy foil. Scatter the onion, garlic, ginger, cloves, anise and 5 grinds of pepper on the foil. Broil for 5 minutes, turning the pieces once. You want the onion to have some toasted edges and the spices should be fragrant. Scrape everything into a 6-quart pot. Be sure to get all the anise seed if that's what you used.
• Add the broth, sugar and fish sauce and bring to a gentle bubble. Cover tightly and simmer for 20 minutes.
• Meanwhile, put the rice noodles in a large bowl and cover them with very hot tap water. (To keep them hot, cover the bowl with a plate.) Soak the noodles for 10 to 15 minutes or until they are tender but with a little more firmness than you want. Stir a few times. When they are ready, drain and rinse well with cold water. Divide the noodles between two large soup bowls.
• While the broth is simmering and the noodles are soaking, arranging the table salad on a platter and set out the sauces.
• To serve, divide the beef between the soup bowls. Ladle the bubbling broth into the bowls. Top each serving with selections from the table salad.

GINGER BEEF AND RAMEN NOODLE SOUP RECIPE - (4.2/5)

Steps:

• 1. Pat steak dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add steak and cook until well browned and temperature registers 125 degrees for medium-rare, six to eight minutes, flipping once. Transfer to cutting board, tent loosely with aluminum foil, and let rest for five minutes. Slice steak in half lengthwise, then slice thin against grain. 2. Meanwhile, bring broth, ginger, and lime zest to boil in Dutch oven over medium-high heat. Reduce heat to medium-low, cover, and simmer for 10 minutes. 3. Remove ginger and lime zest from broth with slotted spoon. Add noodles and cook until tender, about three minutes. Stir in scallions, soy sauce, and lime juice. Ladle noodles and broth into four serving bowls and divide steak and cilantro evenly among bowls. Serve.

ZESTY BEEF AND NOODLE VEGETABLE SOUP

Steps:

• In Dutch oven or large saucepan, brown ground beef over medium-high heat until thoroughly cooked. Drain.
• Add water, tomatoes, vegetables, bouillon and seasoning packet from soup mix; mix well. Bring to a boil. Break up ramen noodles; add to soup. Simmer 3 to 5 minutes or until noodles are tender, stirring occasionally to separate noodles.
• To serve, ladle soup into individual soup bowls. Top each serving with 1 tablespoon sour cream.

BEEF AND NOODLE SOUP

Steps:

• In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the V8 juice, soup mix, contents of noodle seasoning packet and mixed vegetables., Bring to a boil. Reduce heat; simmer, uncovered, for 6 minutes or until vegetables are tender. Return to a boil; stir in noodles. Cook for 3 minutes or until noodles are tender.

HANOI BEEF AND RICE-NOODLE SOUP

Steps:

• Make the beef broth (this takes about a day to prepare but can be made ahead of time and frozen). Clean the beef bones under cold running water, then place them in a pot, cover with water and soak overnight at room temperature.
• The next day, place the beef bones, oxtails and short ribs in a large stockpot. Cover with water and bring to a boil. Cook for 10 minutes, then drain and rinse the pot and the bones.
• Return the bones to the pot, add 6 quarts of water and boil. Skim the foam off the surface and stir occasionally. Add 3 quarts of water and bring to a boil. Skim whatever residue rises to the top. Turn heat to low.
• Meanwhile, char the clove-studded onions, shallots and ginger - either by piercing them with a fork and holding them over a gas flame or by putting them in the broiler - until they release their fragrance. Tie the charred vegetables, star anise and cinnamon stick in a double thickness of dampened cheesecloth. Add the spice bag, parsnips and salt to the broth and simmer for 1 hour.
• Remove the short ribs and cut the meat away from the bones. Reserve the meat, discard the fat and return the bones to the pot. Continue simmering the broth, uncovered, for 4 to 5 hours. Keep an eye on it; as the liquid boils away, add enough water to cover the bones.
• Meanwhile, cut the sirloin steak against the grain into paper-thin slices, roughly 2 inches by 2 inches. Slice the meat from the short ribs paper-thin. Set aside.
• In a small bowl, combine the scallions, coriander and half the onion slices. Place the remaining onion slices in another small bowl and stir in the hot chili sauce, blending well.
• Soak the rice sticks in warm water for 30 minutes. Drain and set aside.
• Discard all the bones from the broth. Strain the broth into a clean pot through a strainer or colander lined with a double layer of dampened cheesecloth. Refrigerate for several hours to allow the fat to rise to the top and harden. Remove the fat, heat the broth and add the fish sauce. When the broth boils, reduce the heat and simmer.
• In another pot, boil 4 quarts of water and put in the soaked rice sticks. Drain immediately. Divide the rice sticks among 6 to 8 large soup bowls and top them with the sliced meats. Bring broth to a rolling boil and ladle it directly over the meat in each bowl (the boiling broth will cook the raw sirloin instantly). Garnish with the scallion mixture and freshly ground black pepper.
• Serve the onions in hot chili sauce and the accompaniments on the side.

SOUTHEAST ASIAN BEEF AND RICE-NOODLE SOUP

Steps:

• Pat meat dry. Heat 1 tablespoon oil in an 8- to 10-quart heavy pot over medium-high heat until it shimmers, then brown meat in batches (do not crowd), about 5 minutes per batch. Transfer to a platter.
• Cook onion, ginger, white parts of scallions, garlic, and chile in remaining tablespoon oil in same pot over medium heat, stirring occasionally, until browned, about 12 minutes.
• Add water, soy sauce, star anise, cinnamon stick, and meat (with juices) and simmer, covered, until meat is tender but not falling apart, 2 to 21/2 hours.
• Transfer meat with tongs to a cutting board. Discard bones and membranes, then cut meat across the grain into 1/2-inch pieces.
• Strain broth through a sieve lined with a double layer of dampened paper towels set into a large saucepan. Discard solids. Skim off fat. Season broth with salt, then return meat to broth and reheat.
• Meanwhile, add noodles to a 4-quart pot of unsalted boiling water and let stand off heat, covered, until softened, 4 to 8 minutes. Drain and divide among large soup bowls. Add scallion greens and ladle in soup.

ASIAN BEEF AND NOODLE SOUP

Steps:

• Soak bundle of cellophane noodles in warm water in medium bowl 10 to 15 minutes or until softened; drain. Cut noodle bundle into thirds. Cover and set aside.
• Heat oil in 5- to 6-quart Dutch oven over medium-high heat. Cook beef, garlic and mushrooms in oil 5 to 6 minutes, stirring occasionally, just until beef is no longer pink.
• Stir in remaining ingredients except noodles and onions. Heat to boiling; reduce heat to medium-low. Cover and cook 14 to 15 minutes, stirring occasionally, until beef is tender.
• Stir in noodles. Cover and cook 2 to 3 minutes or until noodles are hot. Sprinkle with onions.

SPICY SOUP WITH NOODLE AND BEEF

Steps:

• 1. Add the stock to a large pot and bring to a rapid boil, then reduce heat and allow to simmer.
• 2. Heat the oil in a large skilled and add a third of the noodles and cook until they puff up. Doesn't take very long, watch carefully so it doesn't burn.
• 3. Remove the noodles from the skillet, drain on paper towels and set aside until needed.
• 4. Keep only 2 tbsp of oil and add the shallots, garlic and ginger and stir fry for 1 minute.
• 5. Next add the beef and curry and fry for 4 minutes, until tender.
• 6. Now add the beef, the uncooked noodles, soya sauce, fish sauce, lime juice and cilantro to the pot of stock and simmer 5 minutes.
• 7. Serve garnished with the fried rice noodles.