Beef Noodle Soup Lemongrass is a heartwarming Vietnamese-inspired dish that brings comfort on chilly nights. This rich and fragrant noodle soup features a delightful broth infused with lemongrass, beef, and a medley of spices. The unique taste of lemongrass elevates the entire experience, making it a favorite for those seeking a savory meal. Let’s dive into this comforting recipe!

Why You’ll Love This Beef Noodle Soup Lemongrass

This dish is not just about taste; it’s an experience. Here are a few reasons to love beef noodle soup with lemongrass:

• Rich flavor profile thanks to the lemongrass beef noodle broth.
• Perfect for chilly nights or as a comforting meal.
• Nutritious and satisfying, packed with protein and veggies.
• Customizable toppings allow for personal preferences.
• A delightful combination of spices that awaken the senses.
• Easy to make once you gather the ingredients and follow the steps!

Ingredients for Beef Noodle Soup Lemongrass

Gather these items:

• 2 lb beef marrow bones (or soup bones)
• 2 lb beef brisket
• 7 quarts water
• 1 large white onion, peeled
• 1 (2-inch) piece fresh ginger, thinly sliced
• 2 stalks lemongrass, cut into 3-inch pieces and lightly smashed
• 5 garlic cloves, crushed
• 1 cinnamon stick
• 5 whole cloves
• 1/4 cup sesame oil
• 1 tablespoon annatto seeds (for color)
• 5 medium shallots, finely minced
• 5 garlic cloves, minced
• 2 tablespoons sesame oil
• 2 teaspoons crushed red pepper flakes (adjust to heat)
• 3 tablespoons finely minced lemongrass
• 2 tablespoons shrimp paste
• 2 tablespoons chicken bouillon powder
• 1 tablespoon kosher salt
• 2 tablespoons fish sauce
• 1 lb beef tenderloin, thinly sliced against the grain
• 2 cups mushrooms, sliced (shiitake, oyster, or button)
• 1 medium white onion, thinly sliced
• 5 green onions, chopped
• 1 package (about 14 oz) thick rice noodles or Hue-style noodles
• Water spinach, finely shredded
• Banana blossom, thinly sliced
• Bean sprouts
• Fresh oregano leaves
• Red cabbage, shredded (optional)
• Lime wedges
• 2 tablespoons fish sauce (for dipping sauce)
• 1 tablespoon shrimp paste (for dipping sauce)
• 3 Thai chilies, thinly sliced (for dipping sauce)

How to Make Beef Noodle Soup Lemongrass Step-by-Step

1. Step 1: In a large stockpot, bring enough water to a boil. Add beef bones and brisket and boil for 10 minutes to release impurities. Drain, rinse the bones and meat under cold water, and clean the pot.
2. Step 2: In a dry skillet over medium heat, lightly toast ginger, lemongrass, garlic, cinnamon, and cloves for 2–3 minutes until fragrant. Wrap toasted spices in cheesecloth or place in a spice bag.
3. Step 3: Fill the clean pot with 7 quarts of water. Add bones, brisket, and spice bag. Bring to a gentle boil, then lower to a simmer. Add the whole onion and simmer uncovered for about 90 minutes, skimming foam and excess fat occasionally. Remove the brisket when tender and set aside to cool. Discard the onion and spice bag. Keep broth warm on low.
4. Step 4: In a small saucepan over medium-low heat, warm sesame oil. Add annatto seeds and steep for about 5 minutes until oil turns deep red-orange. Strain seeds and return oil to the pan. Add minced garlic and shallots; sauté for 3–4 minutes until golden. Set aside.
5. Step 5: In the same pan, heat 2 tablespoons of sesame oil. Add crushed red pepper flakes, minced lemongrass, and shrimp paste. Cook for 3–4 minutes over medium heat until fragrant, stirring. Remove from heat and stir in chicken bouillon powder, kosher salt, and fish sauce.
6. Step 6: Cook thick rice noodles according to package directions, rinse in cold water, and set aside. Slice mushrooms and onions; shred water spinach and cabbage. Thinly slice cooled brisket for topping.
7. Step 7: Reheat broth to a gentle simmer and stir in the seasoning base to taste. Adjust salt and fish sauce as needed. To assemble: place warm noodles in bowls, add mushrooms, brisket slices, and raw tenderloin. Ladle very hot seasoned broth over the raw tenderloin so it cooks gently. Drizzle with aromatic oil and top with green onions, bean sprouts, oregano, and lime wedges.

Pro Tips for the Best Beef Noodle Soup Lemongrass

Keep these in mind:

• Adjust the heat level by varying the amount of crushed red pepper flakes.
• Feel free to customize the toppings based on your preference.
• Serve hot for the best flavor.
• For an extra flavor boost, marinate the tenderloin in fish sauce and garlic before adding it to the soup.

Best Ways to Serve Beef Noodle Soup Lemongrass

Here are some serving ideas:

• Pair with fresh lime wedges for added zest.
• Serve with a side of chili sauce for those who enjoy a spicy kick.
• Top with fresh herbs like cilantro and basil for a burst of flavor.

How to Store and Reheat Beef Noodle Soup Lemongrass

To store, let the soup cool completely, then transfer to an airtight container. It can be kept in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat until heated through.

Frequently Asked Questions About Beef Noodle Soup Lemongrass

What’s the secret to perfect Beef Noodle Soup Lemongrass?

The secret lies in the broth! Use fresh ingredients like lemongrass and spices to create a flavorful base. The balance of flavors is key to a delightful lemongrass-infused beef noodle dish.

Can I make Beef Noodle Soup Lemongrass ahead of time?

Yes, you can prepare the broth and ingredients ahead of time. Just store them separately until you’re ready to serve, ensuring the noodles stay fresh and the broth retains its flavor.

How do I avoid common mistakes with Beef Noodle Soup Lemongrass?

Common mistakes include overcooking the beef or not skimming the broth. Skimming is essential for a clean flavor, while tender beef is best achieved by cooking it just right.

Variations of Beef Noodle Soup Lemongrass You Can Try

Here are some delicious variations:

• Add coconut milk for a creamier broth.
• Incorporate different vegetables like bok choy or carrots for added nutrition.
• Experiment with different cuts of beef to find your favorite.

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For more delicious recipes, check out Spaghetti with Garlic and Oil or Pappardelle with Beef Ragu. If you’re interested in learning about the benefits of onions, visit The Many Benefits of Onions.

Beef Noodle Soup Lemongrass: 7 Steps to Comforting Flavor

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A heartwarming Vietnamese-inspired beef and lemongrass noodle soup, rich in flavor with a fragrant broth, perfect for chilly nights.

• Author: Robert
• Prep Time: 30 minutes
• Cook Time: 90 minutes
• Total Time: 2 hours
• Yield: Serves 6-8 1x
• Category: Soup
• Method: Boiling, Sautéing
• Cuisine: Vietnamese
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 2 lb beef marrow bones (or soup bones)
• 2 lb beef brisket
• 7 quarts water
• 1 large white onion, peeled
• 1 (2-inch) piece fresh ginger, thinly sliced
• 2 stalks lemongrass, cut into 3-inch pieces and lightly smashed
• 5 garlic cloves, crushed
• 1 cinnamon stick
• 5 whole cloves
• 1/4 cup sesame oil
• 1 tablespoon annatto seeds (for color)
• 5 medium shallots, finely minced
• 5 garlic cloves, minced
• 2 tablespoons sesame oil
• 2 teaspoons crushed red pepper flakes (adjust to heat)
• 3 tablespoons finely minced lemongrass
• 2 tablespoons shrimp paste
• 2 tablespoons chicken bouillon powder
• 1 tablespoon kosher salt
• 2 tablespoons fish sauce
• 1 lb beef tenderloin, thinly sliced against the grain
• 2 cups mushrooms, sliced (shiitake, oyster, or button)
• 1 medium white onion, thinly sliced
• 5 green onions, chopped
• 1 package (about 14 oz) thick rice noodles or Hue-style noodles
• Water spinach, finely shredded
• Banana blossom, thinly sliced
• Bean sprouts
• Fresh oregano leaves
• Red cabbage, shredded (optional)
• Lime wedges
• 2 tablespoons fish sauce (for dipping sauce)
• 1 tablespoon shrimp paste (for dipping sauce)
• 3 Thai chilies, thinly sliced (for dipping sauce)

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Instructions

1. In a large stockpot, bring enough water to a boil. Add beef bones and brisket and boil for 10 minutes to release impurities. Drain, rinse the bones and meat under cold water, and clean the pot.
2. In a dry skillet over medium heat, lightly toast ginger, lemongrass, garlic, cinnamon, and cloves for 2–3 minutes until fragrant. Wrap toasted spices in cheesecloth or place in a spice bag.
3. Fill the clean pot with 7 quarts of water. Add bones, brisket, and spice bag. Bring to a gentle boil, then lower to a simmer. Add the whole onion and simmer uncovered for about 90 minutes, skimming foam and excess fat occasionally. Remove the brisket when tender and set aside to cool. Discard the onion and spice bag. Keep broth warm on low.
4. In a small saucepan over medium-low heat, warm sesame oil. Add annatto seeds and steep for about 5 minutes until oil turns deep red-orange. Strain seeds and return oil to the pan. Add minced garlic and shallots; sauté for 3–4 minutes until golden. Set aside.
5. In the same pan, heat 2 tablespoons of sesame oil. Add crushed red pepper flakes, minced lemongrass, and shrimp paste. Cook for 3–4 minutes over medium heat until fragrant, stirring. Remove from heat and stir in chicken bouillon powder, kosher salt, and fish sauce.
6. Cook thick rice noodles according to package directions, rinse in cold water, and set aside. Slice mushrooms and onions; shred water spinach and cabbage. Thinly slice cooled brisket for topping.
7. Reheat broth to a gentle simmer and stir in the seasoning base to taste. Adjust salt and fish sauce as needed. To assemble: place warm noodles in bowls, add mushrooms, brisket slices, and raw tenderloin. Ladle very hot seasoned broth over the raw tenderloin so it cooks gently. Drizzle with aromatic oil and top with green onions, bean sprouts, oregano, and lime wedges.

Notes

• Adjust the heat level by varying the amount of crushed red pepper flakes.
• Feel free to customize the toppings based on your preference.
• Serve hot for the best flavor.

Nutrition

• Serving Size: 1 bowl
• Calories: 550
• Sugar: 3g
• Sodium: 1200mg
• Fat: 35g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 40g
• Cholesterol: 100mg