Hue Noodle Soup Recipe

Name: Hue Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 lemongrass stalks (bottom 3 inches only), outer layers peeled; 3 pounds beef short ribs; 8 cups low-salt chicken broth; 8 cups water; 1 1/2 tablespoons vegetable oil; 1 1/2 onions, thinly sliced, divided; 1 garlic clove, minced; 1 tablespoon (or more) sambal oelek*; 1 1/2 teaspoons paprika; 3 tablespoons fish sauce (nuoc nam or nam pla)*; 2 tablespoons sugar; 2 1/2 teaspoons red shrimp paste with soya bean oil*; 1/2 teaspoon salt; 1 8.8-ounce package dried thin rice noodles (vermicelli-style); 2 green onions, chopped; 1/4 cup chopped fresh cilantro; 2 cups thinly shredded cabbage; 1/2 cup rau ram (Vietnamese coriander)* or Thai basil leaves* or regular basil leaves; 3 dried Thai bird chiles,* chopped (optional); 4 lime wedges

Servings: persons

6 lemongrass stalks (bottom 3 inches only), outer layers peeled
3 pounds beef short ribs
8 cups low-salt chicken broth
8 cups water
1 1/2 tablespoons vegetable oil
1 1/2 onions, thinly sliced, divided
1 garlic clove, minced
1 tablespoon (or more) sambal oelek*
1 1/2 teaspoons paprika
3 tablespoons fish sauce (nuoc nam or nam pla)*
2 tablespoons sugar
2 1/2 teaspoons red shrimp paste with soya bean oil*
1/2 teaspoon salt
1 8.8-ounce package dried thin rice noodles (vermicelli-style)
2 green onions, chopped
1/4 cup chopped fresh cilantro
2 cups thinly shredded cabbage
1/2 cup rau ram (Vietnamese coriander)* or Thai basil leaves* or regular basil leaves
3 dried Thai bird chiles,* chopped (optional)
4 lime wedges

1
Finely chop enough lemongrassstalks to measure 4 teaspoons. Cut remaining stalks in half. Place beef and stalks in large pot. Add broth and 8 cups water; bring to boil. Reduce heat; simmer 1 1/2 hours.
2
Heat oil in medium skillet over medium heat. Add 1/3 of sliced onions and garlic; saute 1 minute. Add 1 tablespoon sambal oelek, paprika, and chopped lemongrass; saute 1 minute. Add sambal oelek mixture to soup; mix in fish sauce, sugar, shrimp paste, and salt. Simmer until beef is tender, skimming foam from surface, about 1 hour. Remove beef from soup. Skim fat from surface of soup. Simmer soup until reduced to 8 cups, about 10 minutes. Add more sambal oelek for spicier flavor. Trim off any fat from beef; cut meat into bite-size pieces.
3
Bring large saucepan of water toboil. Add noodles; boil 1 minute. Drain; rinse under cold water and drain again. Using scissors, cut noodles crosswise. Divide noodles among 4 large bowls. Top with beef, remaining sliced onions, green onions, and cilantro.
4
Bring soup to boil; ladle over noodles. Toss cabbage and rau ram in small bowl. Sprinkle over soup. Top with chiles, if desired; squeeze lime over.
5
*Available at Asian markets.

1978

kcal

Calories

Fat

Carbs

248

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 6 lemongrass stalks (bottom 3 inches only), outer layers peeled, 3 pounds beef short ribs, 8 cups low-salt chicken broth, 8 cups water, and more.

Yes, Hue Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hue Noodle Soup

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