Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Beef Broth
Noodles and Toppings
Method
Preparing the Broth
- 1
Roast the Bones
Preheat your oven to 400°F (200°C). Place the beef bones on a baking sheet and roast them for about 30-40 minutes until they're browned.
- 2
- 3
Simmer the Broth
Bring the mixture to a boil over high heat, then reduce to a simmer. Add 4 tablespoons of soy sauce, 2 teaspoons of salt, 1 teaspoon of black peppercorns, and 2 whole bay leaves. Simmer for at least 2 hours, skimming off any foam that appears on the surface.
- 4
Strain the Broth
Once the broth has simmered, strain it through a fine mesh sieve to remove solids. Discard the solids and return the liquid to the pot.
Cooking the Noodles and Serving
- 5
Cook the Noodles
In a separate pot, bring water to a boil. Add 8 oz of rice noodles and cook according to package instructions (usually about 5-7 minutes). Drain and set aside.
- 6
Prepare the Toppings
While the noodles are cooking, chop the green onions and fresh cilantro. Rinse the bean sprouts under cold water.
- 7
Assemble the Soup
In bowls, add the cooked rice noodles. Ladle the hot beef broth over the noodles. Top with chopped green onions, cilantro, and bean sprouts. Serve with lime wedges on the side.
