Tomato Beef Brisket Rice Noodle Soup Recipe

Brown the brisket

Pat brisket cubes dry with paper towel and season lightly with salt and pepper. Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid crowding, sear brisket cubes until well browned on all sides, about 6–8 minutes per batch. Transfer browned pieces to a plate and set aside.

Sauté aromatics

Reduce heat to medium. Add the sliced onion to the pot and sauté until translucent and beginning to caramelize, about 6 minutes. Add smashed garlic and sliced ginger and sauté 1 minute until fragrant. Stir in tomato paste and cook 1–2 minutes, scraping up browned bits.

Build the tomato broth

Add the chopped tomatoes to the pot and cook until they begin to break down, 6–8 minutes. Return the browned brisket to the pot. Pour in beef stock and water so the meat is mostly covered. Add fish sauce, light soy sauce, and brown sugar. Drop in star anise and black peppercorns.

Simmer until tender

Bring the pot to a gentle simmer, then reduce heat to low. Partially cover and simmer gently until brisket is fork-tender, about 2 to 2 1/2 hours. Check occasionally and skim any foam or excess fat from the surface. If liquid reduces too low, add up to 250 ml additional water and continue simmering.

Finish and season broth

When brisket is very tender, remove meat to a cutting board. Taste the broth and adjust seasoning with additional fish sauce, salt, or sugar as needed to achieve a balanced savory-tangy-slightly sweet tomato-forward flavor. Remove and discard star anise and peppercorns with a slotted spoon. Stir in sesame oil and rice vinegar. Shred or slice brisket into bite-sized pieces and return to the pot to stay warm.

Prepare the rice noodles

Place the dried rice noodles in a large heatproof bowl. Bring a kettle of water to a boil. Pour enough boiling water over the noodles to fully submerge and let soak per package instructions until pliable but still slightly firm (typically 8–12 minutes for 1/4-inch rice noodles). Stir occasionally to separate. When pliable, drain well in a colander and rinse briefly under warm water to stop cooking. Set aside covered so they don’t dry out.

Blanch bean sprouts (optional)

If you prefer bean sprouts warmed, briefly blanch them in boiling water for 15–20 seconds then drain and shock in cold water. Otherwise leave raw for crunch.

Prep garnishes

Arrange Thai basil, cilantro, scallions, lime wedges, sliced chilies, and fried shallots on a serving platter or bowls so each diner can add to taste.

Reheat broth to a rolling simmer. If broth looks too thin, simmer uncovered 5–10 minutes to concentrate flavors; if too salty, add up to 100–200 ml water or stock and adjust seasoning.

Divide drained rice noodles among 4 to 6 large serving bowls (depending on appetite). Top noodles with generous portions of shredded brisket and a few bean sprouts.

Ladle very hot tomato-beef broth over the noodles and brisket to warm everything through, ensuring some liquid covers the noodles. Sprinkle sliced scallions and cilantro over each bowl.

Serve immediately with platter of Thai basil, lime wedges, chilies, and fried shallots for people to customize. Squeeze lime and add chilies or fish sauce to taste.

Leftovers: store broth and meat separately from noodles and garnishes in airtight containers in the refrigerator for up to 3 days. Reheat broth and combine with freshly cooked or soaked noodles before serving.