Kathiew (Vietnamese Noodle Soup)
Kathiew (Vietnamese Noodle Soup)
Ingredients
For the Broth
- 24 cups water
- 1 1/2 tablespoons salt
- 3 pounds beef bone, to 4 pounds
- 2 pounds oxtail
- 1 pound beef brisket, whole piece
- 2 stalks celery, roughly chopped
- 1 bunch green onions, stems only, roughly chopped
- 1 bunch cilantro, stems only, roughly chopped
- 1 carrot, large, roughly chopped
- 3 tablespoons chicken bouillon powder
- 1 package pho beef seasoning mix
- 1 tablespoon MSG
- 1 tablespoon granulated sugar
- 1 tablespoon fish sauce
For Serving
- 1 pound pho noodles, fresh or dried, prepared according to package directions
- 12 jumbo shrimp, cooked
- 1/2 pound beef tri-tip, very thinly sliced, rare
- 1/2 pound brisket, cooked and thinly sliced (from broth)
- 12 beef meatballs with tendon, cooked
- 1/4 cup green onions, sliced
- 1/4 cup cilantro, fresh leaves
- 1/4 cup culantro, fresh leaves
- 1/4 cup Thai basil, fresh leaves
- 1/2 yellow onion, thinly sliced
- 1 cup bean sprouts
- 2 tablespoons fried garlic
- 2 tablespoons chili garlic oil
Instructions
- 1
Place the beef bones, oxtails, and the whole piece of beef brisket into a very large stockpot. Cover with water.
⏱️ 2 min
- 2
Bring the water to a rolling boil and parboil the beef bones, oxtails, and brisket for 5 to 7 minutes. This step helps to remove impurities.
⏱️ 7 min
- 3
Carefully drain the water from the pot. Rinse the parboiled meat thoroughly under cold running water, scrubbing any scum or impurities from the bones and meat. Clean the pot as well.
⏱️ 5 min
- 4
Return the cleaned beef bones, oxtails, and brisket to the large, clean stockpot.
⏱️ 1 min
- 5
Add 24 cups of fresh water to the pot, ensuring the meat is fully submerged.
⏱️ 1 min
- 6
Add the salt, roughly chopped celery, green onion stems, cilantro stems, and chopped carrot to the pot.
⏱️ 2 min
- 7
Stir in the chicken bouillon powder, pho beef seasoning mix, MSG, granulated sugar, and fish sauce.
⏱️ 1 min
- 8
Bring the broth to a gentle simmer over medium-high heat, then reduce the heat to low, cover, and let it simmer for at least 3-4 hours, or until the meat is very tender and the broth is flavorful. Skim any foam or fat from the surface periodically.
⏱️ 240 min
- 9
Once the brisket is tender, remove it from the broth, let it cool slightly, then thinly slice it against the grain. Return the sliced brisket to the broth to keep warm, or set aside for serving.
⏱️ 10 min
- 10
Prepare the pho noodles according to package directions. Divide the cooked noodles among individual serving bowls.
⏱️ 10 min
- 11
Arrange the desired toppings over the noodles in each bowl: cooked jumbo shrimp, rare beef tri-tip slices, sliced cooked brisket, and beef meatballs with tendon.
⏱️ 5 min
- 12
Garnish each bowl with fresh sliced green onions, cilantro, culantro, Thai basil, thinly sliced yellow onions, and a handful of bean sprouts.
⏱️ 3 min
- 13
Ladle the hot, flavorful pho broth over the noodles and toppings in each bowl, ensuring the rare beef is lightly cooked by the heat of the broth.
⏱️ 2 min
- 14
Finish each serving with a sprinkle of fried garlic and a drizzle of chili garlic oil. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Kathiew (Vietnamese Noodle Soup)
For the Broth
- 24 cups water
- 1 1/2 tablespoons salt
- 3 pounds beef bone, to 4 pounds
- 2 pounds oxtail
- 1 pound beef brisket, whole piece
- 2 stalks celery, roughly chopped
- 1 bunch green onions, stems only, roughly chopped
- 1 bunch cilantro, stems only, roughly chopped
- 1 carrot, large, roughly chopped
- 3 tablespoons chicken bouillon powder
- 1 package pho beef seasoning mix
- 1 tablespoon MSG
- 1 tablespoon granulated sugar
- 1 tablespoon fish sauce
For Serving
- 1 pound pho noodles, fresh or dried, prepared according to package directions
- 12 jumbo shrimp, cooked
- 1/2 pound beef tri-tip, very thinly sliced, rare
- 1/2 pound brisket, cooked and thinly sliced (from broth)
- 12 beef meatballs with tendon, cooked
- 1/4 cup green onions, sliced
- 1/4 cup cilantro, fresh leaves
- 1/4 cup culantro, fresh leaves
- 1/4 cup Thai basil, fresh leaves
- 1/2 yellow onion, thinly sliced
- 1 cup bean sprouts
- 2 tablespoons fried garlic
- 2 tablespoons chili garlic oil
Instructions
- 1
Place the beef bones, oxtails, and the whole piece of beef brisket into a very large stockpot. Cover with water.
⏱️ 2 min - 2
Bring the water to a rolling boil and parboil the beef bones, oxtails, and brisket for 5 to 7 minutes. This step helps to remove impurities.
⏱️ 7 min - 3
Carefully drain the water from the pot. Rinse the parboiled meat thoroughly under cold running water, scrubbing any scum or impurities from the bones and meat. Clean the pot as well.
⏱️ 5 min - 4
Return the cleaned beef bones, oxtails, and brisket to the large, clean stockpot.
⏱️ 1 min - 5
Add 24 cups of fresh water to the pot, ensuring the meat is fully submerged.
⏱️ 1 min - 6
Add the salt, roughly chopped celery, green onion stems, cilantro stems, and chopped carrot to the pot.
⏱️ 2 min - 7
Stir in the chicken bouillon powder, pho beef seasoning mix, MSG, granulated sugar, and fish sauce.
⏱️ 1 min - 8
Bring the broth to a gentle simmer over medium-high heat, then reduce the heat to low, cover, and let it simmer for at least 3-4 hours, or until the meat is very tender and the broth is flavorful. Skim any foam or fat from the surface periodically.
⏱️ 240 min - 9
Once the brisket is tender, remove it from the broth, let it cool slightly, then thinly slice it against the grain. Return the sliced brisket to the broth to keep warm, or set aside for serving.
⏱️ 10 min - 10
Prepare the pho noodles according to package directions. Divide the cooked noodles among individual serving bowls.
⏱️ 10 min - 11
Arrange the desired toppings over the noodles in each bowl: cooked jumbo shrimp, rare beef tri-tip slices, sliced cooked brisket, and beef meatballs with tendon.
⏱️ 5 min - 12
Garnish each bowl with fresh sliced green onions, cilantro, culantro, Thai basil, thinly sliced yellow onions, and a handful of bean sprouts.
⏱️ 3 min - 13
Ladle the hot, flavorful pho broth over the noodles and toppings in each bowl, ensuring the rare beef is lightly cooked by the heat of the broth.
⏱️ 2 min - 14
Finish each serving with a sprinkle of fried garlic and a drizzle of chili garlic oil. Serve immediately.
⏱️ 1 min