Hearty pho beef noodle soup made with love and a lot of beef bones.

Pho Beef Noodle Soup

A flavorful soup featuring spicy lemongrass with a hint of authenticity.

Spicy Lemongrass Soup

Delicious shrimp sticks infused with the sweetness of sugarcane.

Sugarcane Shrimp Sticks

Authentic Vietnamese meatballs prepared in the traditional Hanoi style.

Hanoi-Style Meatballs

In a large pot, add the beef bones and cover them with water. Bring to a boil and let it boil for 10 minutes. Discard the water and rinse the bones to remove impurities.

Prepare the Broth

Return the cleaned bones to the pot, add 4 liters of fresh water, and bring to a boil. Slice the onion and ginger, then char them on an open flame or in a dry skillet until slightly blackened. Add them to the pot along with star anise, cinnamon stick, cloves, fish sauce, and sugar. Reduce to a simmer and cook for at least 4 hours.

Simmer the Broth

About 30 minutes before serving, cook the rice noodles according to package instructions. Drain and set aside.

Prepare the Noodles

In serving bowls, add a portion of the cooked rice noodles. Ladle the hot broth over the noodles and top with sliced beef (if using), fresh basil, bean sprouts, lime wedges, sliced chili peppers, and chopped green onions.

Assemble the Soup

Enjoy your hearty pho beef noodle soup hot, garnished to your preference.

Serve

Beef bones

Water

Onion

Ginger

Star anise

Cinnamon stick

Cloves

Fish sauce

Sugar

Rice noodles

Fresh basil

Lime

Bean sprouts

Chili peppers

Green onions

Chop the lemongrass into 1-inch pieces and smash them lightly with the back of a knife to release their flavor. If using galangal, slice it thinly.

Prepare the Ingredients

In a large pot, bring the chicken or vegetable broth to a gentle simmer over medium heat. Add the lemongrass, galangal, and bird's eye chilies to the pot.

After about 10 minutes of simmering, add the sliced mushrooms and cubed tofu to the broth. Let it cook for another 5 minutes.

Add the Vegetables

Stir in the lime juice and fish sauce, adjusting to taste. Allow the soup to simmer for an additional 2-3 minutes.

Season the Soup

Remove the soup from heat. Ladle into bowls and garnish with fresh cilantro and chopped green onions before serving.

Garnish and Serve

lemongrass stalks

chicken or vegetable broth

galangal or ginger

Thai bird's eye chilies

mushrooms, sliced

tofu, cubed

lime juice

fish sauce

fresh cilantro, chopped

green onions, chopped

In a bowl, combine the minced garlic, lime juice, soy sauce, honey, cilantro, salt, and black pepper. Add the shrimp and mix well to coat. Let it marinate for 30 minutes in the refrigerator.

Marinate the Shrimp

While the shrimp is marinating, soak the sugarcane pieces in water for 15 minutes to prevent burning on the grill.

Prepare the Sugarcane Sticks

After marinating, thread the shrimp onto the sugarcane pieces, about 3-4 shrimp per stick.

Assemble the Shrimp Sticks

Preheat the grill to medium heat. Brush the shrimp sticks with olive oil. Grill for about 3-4 minutes on each side or until the shrimp are cooked through and have a nice char.

Grill the Shrimp Sticks

Remove the shrimp sticks from the grill and serve immediately with lime wedges and extra cilantro if desired.

Fresh shrimp, peeled and deveined

Sugarcane stalks, cut into 6-inch pieces

Garlic, minced

Lime juice

Soy sauce

Honey

Cilantro, chopped

Salt

Black pepper

Olive oil

In a large mixing bowl, combine the ground pork, fish sauce, minced garlic, chopped shallots, black pepper, sugar, cornstarch, and chopped cilantro.

Prepare the Meatball Mixture

Using your hands, mix the ingredients together until well combined. The mixture should be slightly sticky.

Mix Well

Wet your hands and shape the mixture into small meatballs, about 1 inch in diameter.

Shape the Meatballs

Heat a non-stick pan over medium heat. Add a little oil and place the meatballs in the pan. Cook for about 10-12 minutes, turning occasionally, until they are evenly browned and cooked through.

Cook the Meatballs

Serve the meatballs with lime juice drizzled on top, alongside fresh herbs and dipping sauces as desired.

Pho Beef Noodle Soup

Spicy Lemongrass Soup

Sugarcane Shrimp Sticks

Hanoi-style Meatballs