Description
Lao Beef Noodle Soup is a comforting and flavorful traditional dish featuring tender beef shank and rich homemade beef bone broth. Paired with soft rice noodles and fresh garnishes like bean sprouts, green onions, fried garlic, and cilantro, this soup offers a perfect balance of hearty and fresh elements, ideal for a satisfying meal.
Ingredients
Scale
Broth Ingredients
- 1 lb beef bones
- 1 lb beef shank
- 8 cups water
- 1 tbsp fish sauce
- 1 tsp salt
Noodle 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 under cold water to clean off any impurities.
- Boil the beef: Place the bones and shank in a large pot with 8 cups of water. Bring to a boil and skim off any foam or scum that rises to the surface to ensure a clear broth.
- Simmer the broth: Reduce the heat to low and let the broth simmer gently for 1 hour, allowing flavors to develop and the beef to become tender.
- Prepare the beef and broth: Remove the beef shank from the pot and slice it thinly. Strain the broth to remove bones and solids, then return the clear broth to the pot.
- Season the broth: Add 1 tablespoon of fish sauce and 1 teaspoon of salt to the broth. Taste and adjust seasoning as needed.
- Cook the noodles: Prepare the rice noodles according to the package instructions. Once cooked, drain and divide them evenly among the serving bowls.
- Assemble toppings: Top the noodles in each bowl with sliced beef shank, bean sprouts, chopped green onions, fried garlic, and chopped cilantro.
- Serve the soup: Ladle the hot, seasoned broth over the noodles and toppings. Serve immediately to enjoy the soup at its best.
Notes
- Skimming foam during boiling is essential to keep the broth clear and flavorful.
- Adjust fish sauce and salt to taste depending on the saltiness preferred.
- Rice noodles should be cooked just until tender to avoid becoming mushy in the soup.
- Fried garlic adds a delightful crunch and aroma—make sure to use fresh for best flavor.
- This soup is best served hot immediately after assembling to preserve texture and warmth.
