• Prep Time:
  • Cooking Time:
  • Serves: 4 servings

Noodle Soup with Beef and Trotters Pork

  • Recipe Submitted by on

Category: Asian, Soups, Healthy Recipes, Pork, Beef

 Ingredients List

  • ~~~~~~~~~~~~ For the stock and cooked meat~~~~~~~~~~~~~
  • 2 tablespoons salt
  • 1 kg rib of beef
  • 500 g beef shin/flank
  • 600 g chopped, boneless oxtail
  • 2 pig”™s trotters
  • 2 litres chicken stock
  • 1 large onion, peeled and both ends trimmed
  • 6 lemongrass stalks, bashed
  • 40 g rock sugar
  • 1 daikon/mooli, peeled
  • 1 tablespoon salt
  • 1 tablespoon shrimp paste
  • 1 tablespoon pork bouillon
  • 1 bún bò huế stock cube
  • 4 tablespoons fish sauce
  • 3 tablespoons cooking oil
  • 1⁄2 bulb of garlic, cloves separated, peeled and finely chopped
  • 2 lemongrass stalks, finely diced
  • 1⁄2 teaspoon chilli powder
  • 1⁄2 tablespoon annatto powder
  • 2 spring onion, thinly sliced
  • 1⁄2 red onion, thinly sliced
  • 8 sprigs of coriander, roughly chopped (stalk on)
  • 450 g thick rice vermicelli, cooked
  • chả chiên Vietnamese ham, thinly sliced
  • leaves from 8 sprigs of hot mint
  • Garnishes
  • lime wedges
  • Thai sweet basil
  • sliced Bird”™s Eye chillies
  • beansprouts
  • banana blossom
  • curly morning glory
  • cockscomb mint
  • shiso/perilla


Bring a stockpot of water to the boil with the sea salt. Add the meat and bones and boil until scum forms on the surface ”“ about 10 minutes. Remove from the heat and discard the water.

Wash the meat in cold water, removing any scum, and set aside. This will give you a clearer broth.

Wash the pot, add 3 litres of fresh water and bring to the boil. Now add the rested meat and bring to a gentle simmer. Skim off any scum and fat from the surface with a spoon. Add the chicken stock. Now heat a stove-top griddle pan over high heat (do not add oil). Char the onion and 6 lemongrass stalks on both sides. Add to the broth with the sugar, daikon/mooli and salt. Simmer for at least 2 hours with the lid on. Check it occasionally and skim off any scum and fat from the surface.

After 2 hours, remove the beef from the pot and allow it to rest slightly, then slice it thinly and store it in a sealed container until serving. Add the shrimp paste, pork bouillon, stock cube, if using, and fish sauce to the broth. In another pan, heat the oil and fry the garlic, diced lemongrass and chilli powder. Add to the broth with the annatto powder and simmer.

Mix the onions and coriander/cilantro. Put a serving of vermicelli in a big, deep soup bowl. Put the cooked beef on top and sprinkle with the red-onion mixture and mint, if using. Bring the broth to boiling point and pour enough over the vermicelli to submerge them.

Squeeze lime into the soup. Serve the other garnishes on the side and add them to your soup as desired.

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