Description
Lao Beef Noodle Soup is a hearty and comforting traditional dish featuring rich beef broth simmered with beef bones and shank, served over tender rice noodles and topped with fresh bean sprouts, green onions, fried garlic, and cilantro. This flavorful soup brings the authentic taste of Laos to your table with a simple yet deeply satisfying preparation.
Ingredients
Scale
Broth Ingredients
- 1 lb beef bones
- 1 lb beef shank
- 8 cups water
- 1 tbsp fish sauce
- 1 tsp salt
Noodle Soup Toppings
- 8 oz rice noodles
- 1 cup bean sprouts
- 1 cup chopped green onions
- 1 tbsp fried garlic
- 1 tbsp chopped cilantro
Instructions
- Prepare the bones and meat: Rinse the beef bones and beef shank thoroughly under cold running water to remove any impurities and blood, ensuring a clean base for the broth.
- Boil and skim: Place the rinsed beef bones and shank into a large pot and add 8 cups of water. Bring the mixture to a rolling boil. As it boils, skim off any foam or scum that rises to the surface to keep the broth clear and flavorful.
- Simmer the broth: Reduce the heat to low and let the bones and shank simmer gently for 1 hour. This slow simmer extracts rich flavors and nutrients from the beef and bones into the broth.
- Remove and slice beef shank: After simmering, carefully remove the beef shank from the pot. Thinly slice the beef shank against the grain to ensure tender pieces that will be added back to the soup.
- Strain the broth: Strain the broth through a fine-mesh sieve or cheesecloth into another pot to remove the bones and any remaining solids. Return the strained broth to the pot.
- Season the broth: Stir in the fish sauce and salt into the broth. Taste and adjust seasoning as needed to achieve a balanced savory flavor typical of Lao cuisine.
- Cook the rice noodles: Prepare the rice noodles according to the package instructions, usually by soaking or boiling until tender. Drain thoroughly to avoid sogginess.
- Assemble the soup: Divide the cooked rice noodles evenly among serving bowls. Top with slices of the cooked beef shank, fresh bean sprouts, chopped green onions, fried garlic, and cilantro for freshness and texture.
- Serve hot: Ladle the hot, seasoned broth generously over the noodles and toppings. Serve immediately to enjoy the full flavor and warmth of the soup.
Notes
- For a clearer broth, avoid boiling the bones vigorously; keep the simmer gentle.
- Fried garlic adds a delicious crunch and aroma but can be substituted with crispy shallots if unavailable.
- Adjust fish sauce and salt gradually to fit your preferred level of saltiness and umami.
- Rice noodles are best cooked fresh just before serving to maintain their texture.
- Optional garnishes such as lime wedges or fresh chili slices can be added for extra zest and heat.
