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.
Broth
Noodles and Toppings
Method
Broth Preparation
- 1
Roasting the Bones
Preheat your oven to 200°C (400°F). Spread the beef bones on a baking sheet and roast for 30 minutes until they are browned.
- 2
- 3
Adding Flavor
Add fish sauce, salt, sugar, chili paste, cinnamon stick, and star anise to the pot. Continue to simmer for 2-3 hours, ensuring to occasionally check the water level.
- 4
Straining the Broth
Once the broth is rich and flavorful, strain it through a fine-mesh sieve to remove solids. Return the clear broth to the pot and keep it warm.
Noodle and Topping Preparation
- 5
Cooking the Noodles
Bring a pot of water to a boil. Add rice vermicelli noodles and cook according to package instructions, usually around 4-6 minutes. Drain and rinse under cold water to stop cooking.
- 6
Preparing the Beef
While the noodles are cooking, slice the beef brisket thinly against the grain. You can also briefly blanch the beef in the boiling broth for 1-2 minutes for added flavor.
- 7
Assembling the Soup
In a bowl, place a portion of cooked noodles, top with sliced beef, and ladle hot broth over the noodles and beef. Garnish with fresh herbs, lime wedges, sliced chili peppers, and bean sprouts.