Description
Lao Beef Noodle Soup is a comforting and flavorful traditional dish featuring a rich beef broth simmered with beef bones and shank. Served with tender slices of beef, rice noodles, and fresh garnishes like bean sprouts, green onions, fried garlic, and cilantro, this soup offers a delicious balance of savory and fresh flavors perfect for a hearty meal.
Ingredients
Scale
Broth and Meat
- 1 lb beef bones
- 1 lb beef shank
- 8 cups water
- 1 tbsp fish sauce
- 1 tsp salt
Noodles and Garnishes
- 8 oz rice noodles
- 1 cup bean sprouts
- 1 cup chopped green onions
- 1 tbsp fried garlic
- 1 tbsp chopped cilantro
Instructions
- Rinse the beef. Rinse the beef bones and shank thoroughly under cold water to clean away any impurities.
- Prepare the broth. Place the beef bones and shank into a large pot, add 8 cups of water, and bring to a boil. Skim off any foam or scum that rises to the surface to keep the broth clear.
- Simmer the broth. Reduce the heat to low and let the broth simmer gently for 1 hour, allowing the flavors to develop and the meat to tenderize.
- Slice the beef. Remove the beef shank from the broth, slice it thinly for serving, and strain the broth to remove bones and solids before returning it to the pot.
- Season the broth. Add fish sauce and salt to the broth, adjusting the seasoning to your taste for a savory balance.
- Cook the noodles. Cook the rice noodles according to the package instructions. Drain them well and divide among serving bowls.
- Add toppings. Arrange the sliced beef, bean sprouts, chopped green onions, fried garlic, and chopped cilantro over the noodles in each bowl.
- Serve the soup. Ladle the hot beef broth over the noodles and toppings, then serve immediately while hot for the best flavor.
Notes
- The beef broth can be simmered longer (up to 2 hours) for a richer flavor.
- You can substitute beef shank with brisket or other flavorful cuts if desired.
- Adjust the amount of fish sauce and salt carefully to avoid oversalting the broth.
- Adding a squeeze of fresh lime juice or some sliced chili peppers can enhance the soup’s flavor if you like a tangy or spicy kick.
- Use fresh rice noodles for best texture, but dried noodles work well if cooked properly.
