Ingredients
Method
- Sear the Beef: Heat oil in a deep pot. Brown beef cubes on all sides to lock in flavor. Don’t overcrowd or steam will ruin the sear.
- Add Aromatics: Toss in onion, garlic, and ginger. Stir for 2–3 minutes until fragrant. Avoid letting garlic brown — it’ll add bitterness.
- Simmer the Broth: Add star anise, soy sauce, fish sauce, sugar, and beef broth. Bring to a simmer, cover partially, and let it cook for 2–2.5 hours until beef is fork-tender.
- Prepare Noodles Separately: Cook noodles just until al dente. Rinse under cold water to stop the cooking.
- Assemble & Serve: Add noodles to a bowl, ladle hot beef and broth over, and garnish with herbs.
Notes
- Flavor Is Built in Layers: Don’t rush the early steps—searing the beef isn’t just for browning, it develops rich caramelized notes that set the foundation for the broth.
- Aromatic Backbone: Let your aromatics—onion, garlic, and ginger—sweat slowly. Gentle heat unlocks their sweetness and avoids bitterness, creating a mellow yet complex base.
- Balanced Broth, Not Just Salty Water: Enhance your beef broth with umami elements like soy sauce and a dash of fish sauce. But restraint is key—season at the end to avoid overpowering the natural flavors.
- Noodle Strategy Matters: Boil noodles separately. Adding them directly into the broth turns your soup cloudy and mushy. Instead, ladle broth over noodles just before serving.
- Finishing Touches That Matter: Just before serving, fresh herbs or a splash of acidity can elevate your bowl from comforting to crave-worthy. Bright flavors help cut through the richness.