- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Topped with a multitude of garnishes, this aromatic and savory soup features lemongrass-infused bone broth with vermicelli noodles and tender beef.
Ingredient:
- Broth
- 2 large garlic heads
- 2 large (1 1/2-pound) yellow onions (unpeeled), halved lengthwise
- 16 quarts water, divided
- 1/4 cup plus 3 tablespoons kosher salt, divided, plus more to taste
- 2 pounds oxtail, cut into 2-inch-thick pieces
- 2 pounds pork soup bones (such as neck bones)
- 2 pounds bone-in English-cut beef short ribs
- 1 pound beef brisket flat, trimmed
- 10 lemongrass stalks, trimmed and smashed (bottom 4 inches only)
- 3 ounces rock sugar, plus more to taste
- Soup
- 1 1/2 teaspoons crushed red pepper
- 1 teaspoon annatto seeds
- 1/4 cup canola oil
- 1 cup sliced shallots (from 2 large shallots)
- 4 lemongrass stalks, trimmed and finely chopped (bottom 4 inches only)
- 1 1/2 to 2 tablespoons shrimp paste
- 2 to 4 tablespoons fish sauce (such as Three Crabs), plus more to taste
- 1/2 teaspoon kosher salt, plus more to taste
- Rock sugar, to taste
- 2 (14-ounce) packages round rice noodles (such as rice vermicelli) or pho noodles
- 1 (12-ounce) package cha lua or gio lua (Vietnamese pork cake), cut crosswise into 1/4-inch-thick half-moons
- 1/2 cup thinly sliced scallions
- Bean sprouts, lime wedges, fresh Thai basil leaves, fresh mint leaves, thinly sliced purple cabbage, whole red Thai chiles, thinly sliced yellow onion, perilla leaves, ot sa te (Vietnamese saté sauce), or chile sauce, for topping