Beef Noodle Soup With Braised Tendon And Brisket Recipe by Pham Huyen
Cooking Instructions 60 minutes 1 Cut the beef tendon into bite-sized pieces. Blanch in boiling water with a little salt and smashed ginger, then rinse clean. Marinate with 2 tablespoons fish sauce and 1/2 tablespoon sugar. Toast the onion, ginger, cardamom, star anise, and cinnamon until fragrant. Smash the ginger, onion, cardamom, and lemongrass, then add to the beef and mix well. Let marinate for 20-40 minutes. 2 Sauté the beef tendon in a pot until slightly browned, then add water and simmer on low heat for 30 minutes or until the tendon is tender to your liking. Add more water as needed and season to taste. This will be your broth. 3 Thinly slice the beef brisket and marinate with a little fish sauce and julienned ginger. Soak the dried rice vermicelli noodles until softened, then boil until cooked and set aside. Chop the scallions and culantro, thinly slice the onion, and set aside. 4 To serve, add noodles to a bowl, top with blanched brisket, braised tendon, scallions, culantro, onion, and a few slices of fresh chili. Ladle hot broth over and enjoy. 5 1 Cut the beef tendon into bite-sized pieces. Blanch in boiling water with a little salt and smashed ginger, then rinse clean. Marinate with 2 tablespoons fish sauce and 1/2 tablespoon sugar. Toast the onion, ginger, cardamom, star anise, and cinnamon until fragrant. Smash the ginger, onion, cardamom, and lemongrass, then add to the beef and mix well. Let marinate for 20-40 minutes. 1 Cut the beef tendon into bite-sized pieces. Blanch in boiling water with a little salt and smashed ginger, then rinse clean. Marinate with 2 tablespoons fish sauce and 1/2 tablespoon sugar. Toast the onion, ginger, cardamom, star anise, and cinnamon until fragrant. Smash the ginger, onion, cardamom, and lemongrass, then add to the beef and mix well. Let marinate for 20-40 minutes. 2 Sauté the beef tendon in a pot until slightly browned, then add water and simmer on low heat for 30 minutes or until the tendon is tender to your liking. Add more water as needed and season to taste. This will be your broth. 2 Sauté the beef tendon in a pot until slightly browned, then add water and simmer on low heat for 30 minutes or until the tendon is tender to your liking. Add more water as needed and season to taste. This will be your broth. 3 Thinly slice the beef brisket and marinate with a little fish sauce and julienned ginger. Soak the dried rice vermicelli noodles until softened, then boil until cooked and set aside. Chop the scallions and culantro, thinly slice the onion, and set aside. 3 Thinly slice the beef brisket and marinate with a little fish sauce and julienned ginger. Soak the dried rice vermicelli noodles until softened, then boil until cooked and set aside. Chop the scallions and culantro, thinly slice the onion, and set aside. 4 To serve, add noodles to a bowl, top with blanched brisket, braised tendon, scallions, culantro, onion, and a few slices of fresh chili. Ladle hot broth over and enjoy. 4 To serve, add noodles to a bowl, top with blanched brisket, braised tendon, scallions, culantro, onion, and a few slices of fresh chili. Ladle hot broth over and enjoy. 5 5 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken Marinade Minnesota Club No Bake Strawberry Dessert Curried Egg Salad Fried Fish w/ Salted Chili Lemongrass | Cá Chiên Muối Sả Ớt Chicken Marinade Minnesota Club No Bake Strawberry Dessert Curried Egg Salad Fried Fish w/ Salted Chili Lemongrass | Cá Chiên Muối Sả Ớt Orzo Salad with Tuna & Chickpeas Multi-Layered Rainbow Mocktail Sheet pan kabab Tri layered Sunrise Mocktail Fried Fish w/ Salted Chili Lemongrass | Cá Chiên Muối Sả Ớt AFGHANI BOLANI from Leftover CHOLE (Gujju style) Langar wali Dal GAVAR CHANA DAL SABZI (DHABA STYLE) Rohu fish curry No Bake Strawberry Dessert Orzo Salad with Tuna & Chickpeas Multi-Layered Rainbow Mocktail Sheet pan kabab Tri layered Sunrise Mocktail Fried Fish w/ Salted Chili Lemongrass | Cá Chiên Muối Sả Ớt AFGHANI BOLANI from Leftover CHOLE (Gujju style) Langar wali Dal GAVAR CHANA DAL SABZI (DHABA STYLE) Rohu fish curry No Bake Strawberry Dessert