International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Mediterranean Tomato Vegetable Soup






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > soups > rice noodles and beef soup
10 cups water 2 lbs beef spareribs or 3 lbs ox tail 1 lb. tender beef (thinly sliced to have 1 cup of beef pieces) 1/2 lb. onion 1/2 lb. carrot Spices: 1 citronells, fresh or dry (or 1 drop citronella essence which can be found in drugstores) 1 star anise or 1/2 teaspoon anise powder 2 whole cloves 1 piece fresh ginger about 1/2 ounce 1/2 teaspoon pepper, black or white 2 tablespoons salt and 1 tablespoon fish sauce 2 cups bib lettuce or romaine broken in pieces 1 tablespoon chopped green onion 1/2 cup onion ring finely sliced 2 cups dry rice noodles Boil 10 cups water. Burn the whole fresh onions over high heat until golden brown. Add beef spareribs or ox tail into the boiling water. Skim while cooking to make a clear broth. Add browned onions and carrots after 1 hour of boiling. Cook another hour. Then remove meat and vegetables. Strain the bouillon, season it with spices salt, fish sauce as indicated and keep boiling to serve very hot soup. Add boiled water, if necessary, to have 6 to 8 cups of bouillon. This broth is very spicy and a little salty. Slice tender beef finely and cooked beef coarsely. Soak dry rice noodles in hot water 10 minutes before cooking. Cook rice noodles separately until done (about 10 to 15 minutes), drain in hot water to remove the starch. Serve at once in bowl.

Rice Noodles and Beef Soup


SUBMITTED BY
list all recipes for SOUPS (322)
list all Vietnamese recipes (20)
list all recipes by AMANDA (175)


conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: noodles
ethnicity: vietnamese
recipes for soups
recipes by amanda
Email Address:
(posted April 20, 2009)

10 cups water
2 lbs
beef spareribs or 3 lbs ox tail
1 lb. tender
beef (thinly sliced to have 1 cup of beef pieces)
1/2 lb.
onion
1/2 lb.
carrot

Spices:
1 citronells, fresh or
dry (or 1 drop citronella essence which can be found in drugstores)
1
star
anise or 1/2 teaspoon anise powder
2 whole cloves
1 piece fresh ginger about 1/2 ounce
1/2 teaspoon pepper, black or white
2 tablespoons
salt and 1 tablespoon
fish sauce

2 cups bib
lettuce or romaine broken in pieces
1 tablespoon chopped
green onion
1/2 cup
onion ring finely sliced
2 cups
dry rice noodles

Boil 10 cups water. Burn the whole fresh onions over high heat until golden brown. Add beef spareribs or ox tail into the boiling water. Skim while cooking to make a clear broth. Add browned onions and carrots after 1 hour of boiling. Cook another hour. Then remove meat and vegetables. Strain the bouillon, season it with spices salt,
fish sauce as indicated and keep boiling to serve very hot soup. Add boiled water, if necessary, to have 6 to 8 cups of bouillon. This broth is very spicy and a little salty.

Slice tender
beef finely and cooked beef coarsely. Soak
dry rice noodles in hot water 10 minutes before cooking. Cook rice noodles separately until done (about 10 to 15 minutes), drain in hot water to remove the starch.

Serve at once in bowl.


Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2020 SimpleSolutions Corporation. All Rights Reserved.