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Epicurious
Gourmet

Southeast Asian Beef and Rice-Noodle Soup

By Ruth Cousineau

3.5

(5)

Image may contain Food Dish Meal Bowl Plant and Leaf
photo by Mikkel Vang

Inspired by Vietnamese pho (pronounced "fuh"), this soup creates its own broth as meaty short ribs and beef shank simmer with ginger, garlic, chile, and the sweet spice of star anise and cinnamon—supermarket ingredients that come together with slippery rice noodles to produce a wonderfully fragrant and authentic-tasting dish. It’s a great choice for a party, because everyone gets to customize their bowl to their own taste with a spritz of lime, some fiery Sriracha sauce and sweet hoisin, and a scattering of mint and cucumber.

Cooks' note:

Soup, without noodles, can be made 3 days ahead. Chill meat in broth (covered once cool). Remove any solidified fat before reheating.

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