Clear Beef Broth With Rice Noodle Soup Recipe

Prepare bones and aromatics

If using beef bones or shank, rinse them under cold water. Optional: place bones and a teaspoon of neutral oil in a roasting pan and roast at 425°F (220°C) for 20–30 minutes until browned for deeper flavor. Alternatively, skip roasting for a lighter broth.

Parboil and clean

Place bones or shank in a large stockpot and cover with cold water. Bring to a rolling boil over high heat and boil for 8–10 minutes. This draws out impurities. Drain and discard the blanching water. Rinse the bones and pot to remove scum.

Simmer the broth

Return cleaned bones to the pot and add 2 liters of cold water. Add halved or quartered onion (no need to peel thoroughly), sliced ginger, crushed garlic cloves (lightly smashed), scallion stalks, and whole black peppercorns. Bring to a gentle simmer over medium-high heat, then immediately reduce to low so the surface is barely moving. Simmer gently for 3 to 4 hours, uncovered or partially covered, skimming any foam or fat occasionally to keep the broth clear.

Season the broth

In the last 20 minutes of simmering, add kosher salt and sugar. Taste and adjust: add fish sauce later to finish the soup for better control. Continue to simmer to concentrate flavor but keep the broth clear by avoiding a vigorous boil.

Strain and clarify

Remove bones and large solids with tongs. Pour the broth through a fine-mesh sieve lined with cheesecloth into a clean pot or bowl. Discard solids. If you want extra clarity, let the strained broth cool slightly, refrigerate for 30–60 minutes, then skim hardened fat from the surface and reheat before serving.

Prepare noodles and garnishes

Place dried rice noodles in a large bowl. Pour boiling water over them (or cook according to package directions) and soak until just tender but still slightly firm (al dente), usually 4–8 minutes depending on thickness. Drain and rinse briefly under cold water to stop cooking, then portion into serving bowls.

Prepare proteins and vegetables

If using sliced cooked beef: arrange thin slices on a plate and keep refrigerated until ready. Rinse and drain bean sprouts. Wash and separate cilantro and basil leaves. Thinly slice scallions and chiles. Cut lime into wedges.

Heat the broth for serving

Reheat the strained broth to a gentle simmer. Taste and finish seasoning with fish sauce (start with 2 tablespoons), additional salt, and a splash of soy sauce if desired. Keep hot but not vigorously boiling to maintain clarity.

Assemble bowls

Divide the drained rice noodles among 4 bowls. Place a portion of thinly sliced cooked beef on top of the noodles (the hot broth will warm the beef). Ladle hot clear beef broth over the noodles and meat until the bowls are filled to the desired level.

Garnish and serve

Top each bowl with bean sprouts, cilantro, basil, sliced scallions, and chiles. Serve immediately with lime wedges and optional condiments (extra fish sauce, soy sauce, or ground pepper) on the side so each person can adjust seasoning to taste.

For a lighter, clearer soup omit roasting the bones and avoid vigorous boiling. If you chilled the broth and removed fat, reheat gently before serving. Offer soy sauce, extra fish sauce, and fresh lime at the table. Finish each bowl with a few grinds of black pepper if desired.