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Spicy Beef Noodle Soup warms your heart and soul.

This bold and aromatic beef noodle soup from Hue, Vietnam, is deeply flavored with lemongrass, shrimp paste, and spicy chili oil. Rich bone broth, tender meats, and thick round noodles come together in a bowl that’s complex, comforting, and irresistibly spicy.
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Prep Time 45 minutes
Cook Time 2 hours
Total Time 2 hours 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Vietnamese
Ingredients Method Notes

Ingredients
  

  • For the broth:2 pounds pork bones2 pounds beef brisket7 quarts water1 large white onion
  • Spices:1 piece ginger 2x2 inches, sliced2 stalks lemongrass, smashed and cut into 3-inch pieces5 garlic cloves1 cinnamon stick5 whole cloves
  • Oil infusion:¼ cup pure sesame oil1 tablespoon annatto seeds5 medium shallots minced5 garlic cloves, minced
  • Seasoning mix:2 tablespoons sesame oil2 teaspoons red pepper flakes3 tablespoons minced lemongrass2 tablespoons shrimp paste2 tablespoons chicken bouillon1 tablespoon Kosher salt2 tablespoons fish sauce
  • Soup add-ins:1 medium white onion thinly sliced5 stalks green onion, chopped1 pound beef tenderloin, thinly sliced1 bag Hue-style round rice noodles
  • Fresh accompaniments:Shredded water spinachShredded banana flowerBeansproutsFresh oregano kinh giớiLime wedgesShredded red cabbage, optional
  • Dipping sauce:2 tablespoons fish sauce3 slices Thai chili1 tablespoon shrimp paste

Method
 

  1. Boil pork bones for 10 minutes. Drain and rinse. Repeat with brisket. Set both aside.
  2. Toast ginger, garlic, cinnamon stick, cloves, and lemongrass until aromatic. Tie the cinnamon and lemongrass in a bundle, place remaining spices in a sachet.
  3. In a large stockpot, boil 7 quarts of water. Add cleaned pork bones and brisket. Bring back to a boil.
  4. Add the spice sachet and tied bundle. Simmer for 45 minutes. Then add the large white onion and simmer for another 45 minutes, skimming off impurities regularly.
  5. In a small pan, heat sesame oil with annatto seeds for 5 minutes to extract color. Strain the oil, then sauté minced shallots and garlic in the oil for 3 to 4 minutes. Set aside.
  6. In the same pan, heat additional sesame oil and sauté red pepper flakes, minced lemongrass, and shrimp paste for 3 to 4 minutes. Set aside.
  7. In a small bowl, combine fish sauce, bouillon, and salt with ½ cup hot broth to dissolve.
  8. Remove brisket from the broth and thinly slice. Discard all solids from broth. Add 8 cups hot water to dilute. Return to a simmer. Add both oil and seasoning mixtures. Simmer for 20 minutes.
  9. Keep the broth warm. Blanch beef tenderloin slices briefly. Cook noodles per package instructions and rinse.
  10. Assemble each bowl with noodles, sliced brisket, raw tenderloin, sliced white onion, and chopped green onions. Ladle hot broth over the top to cook the tenderloin.
  11. Serve immediately with the fresh vegetable plate and dipping sauce on the side.

Notes

Use Hue-style round rice noodles for authentic texture.
Annatto seeds give the broth its signature orange-red hue.
Shrimp paste is essential for umami depth—don’t skip it.
Make ahead by preparing the broth and toppings a day in advance and assembling bowls to order.