Beef and Lemongrass Noodle Soup with Mushrooms
This Vietnamese-inspired Beef and Lemongrass Noodle Soup is rich in flavor, featuring tender beef and aromatic herbs, perfect for a warm, cozy meal.
Ingredients
For the Broth
- 2 lb beef marrow bones (or soup bones)
- 2 lb beef brisket
- 7 quarts water
- 1 large white onion, peeled
- 1 piece fresh ginger, thinly sliced (2-inch piece)
- 2 stalks lemongrass, cut into 3-inch pieces and lightly smashed
- 5 cloves garlic, crushed
- 1 stick cinnamon
- 5 whole cloves
For the Aromatic Oil
- ¼ cup sesame oil
- 1 tablespoon annatto seeds (for color)
- 5 medium shallots, finely minced
- 5 cloves garlic, minced
For the Seasoning Mixture
- 2 tablespoons sesame oil
- 2 teaspoons crushed red pepper flakes adjust heat
- 3 tablespoons finely minced lemongrass
- 2 tablespoons shrimp paste
- 2 tablespoons chicken bouillon powder
- 1 tablespoon kosher salt
- 2 tablespoons fish sauce
Soup
- 1 lb beef tenderloin, thinly sliced
- 2 cups mushrooms, sliced (shiitake, oyster, or button)
- 1 medium white onion, thinly sliced
- 5 green onions, chopped
- 1 package (about 14 oz) thick rice noodles or Hue-style noodles
Fresh Vegetables and Garnishes
- Water spinach, finely shredded
- Banana blossom, thinly sliced
- Bean sprouts
- Fresh oregano leaves
- Red cabbage, shredded (optional)
- Lime wedges
Dipping Sauce
- 2 tablespoons fish sauce
- 1 tablespoon shrimp paste
- 3 Thai chilies, thinly sliced
Instructions
Prepare the Broth
- In a large stockpot, bring water to a boil. Add bones and brisket and boil for 10 minutes to draw out impurities.
- Drain and rinse meat and bones. Clean the pot.
- In a dry skillet, lightly toast ginger, lemongrass, garlic, cinnamon stick, and cloves for 2–3 minutes until aromatic.
- Wrap toasted spices in cheesecloth or a spice bag.
- Fill the clean pot with 7 quarts of water. Add bones, brisket, and spice bag. Bring to a gentle boil, then reduce to a simmer.
- Add the whole onion and simmer uncovered for about 1½ hours, skimming foam and fat as needed.
- Once brisket is tender, remove and set aside to cool. Discard the onion and spices. Keep broth warm over low heat.
Make the Aromatic Oil
- Heat sesame oil in a small saucepan over medium-low heat. Add annatto seeds and steep for about 5 minutes until the oil turns deep red-orange.
- Strain seeds and return infused oil to the pan.
- Add minced garlic and shallots. Sauté for 3–4 minutes until golden and fragrant. Set aside.
Prepare the Seasoning Base
- In the same pan, heat 2 tablespoons of sesame oil.
- Add crushed red pepper, minced lemongrass, and shrimp paste.
- Cook for 3–4 minutes over medium heat until fragrant. Remove from heat.
Finish the Soup
- Thinly slice cooled brisket if you like both brisket and tenderloin in the bowls.
- Add seasoning mixture to the warm broth and stir to dissolve.
- Bring broth to a gentle simmer, then add sliced mushrooms and sliced white onion to cook briefly.
- Blanch rice noodles in boiling water until tender, then drain well.
- Place noodles in bowls, add raw thinly sliced tenderloin (and brisket slices if using).
- Ladle very hot broth over the meat to cook the tenderloin.
- Spoon aromatic oil and shallot mixture over each bowl. Add green onions.
Serve with Garnishes
- Offer water spinach, banana blossom, bean sprouts, oregano, red cabbage, and lime wedges at the table.
- Mix the dipping sauce of fish sauce, shrimp paste, and chilies for strong, savory bites.
Notes
Skim the broth often for a clear, clean flavor. Cut beef very thin and chill before slicing for easy, even slices. Use simmer, not a rolling boil, to keep broth clear. Toast aromatics briefly to bring out their scent.