Vietnamese Beef Noodle Soup

Cook Time 3 hours

Servings 4


1.5kg beef shinbones, cut into smaller pieces
400g chicken wings
3l water
4 spring onions
1 onion, peeled and blackened all over on an open flame
50g ginger, peeled
4 cloves of garlic
1 cinnamon stick
4 star anise
400g skirt steak
1 tsp. fish sauce
600ml soy sauce
1 – 2 tbs. caster sugar
350g rump steak, thinly sliced
400g fresh rice noodles
1 handful Thai basil
1 handful mint
1 handful coriander
1 lime
1 long red chilli, sliced
Bean sprouts, garnish
Chilli sauce (optional) – Hot Chilli Sauce (Sriracha)


Place the beef bones and chicken wings in a pot and cover with 3-4L of water depending on the pot. Bring to the boil and then turn down to a simmer. Skim the impurities off the surface. This will take approximately 30-40 minutes or until the broth is clear. Place the spring onions, blackened onion, ginger, garlic, cinnamon, star anise and skirt steak and place the lid on and gently simmer for 1 and a half to 2 hours.

Once cooked, skim off any fat that has come to the top and the strain the stock into a clean pot. Reserve the chicken wings and pick the meat from the chicken bones also shred the skirt steak.

Bring to the simmer again and adjust the seasoning by adding fish sauce, soy sauce and sugar.

Thinly slice the beef and place raw in each bowl along with chicken. Pour the hot stock over the top and add the rehydrated noodles. Serve promptly, allowing guests to add herbs, bean sprouts, stew and lime for taste. Add Hot Chilli Sauce as a garnish (Optional).


Vietnamese Chicken Salad


Vietnamese Barramundi Salad