Gordon Ramsay Vietnamese Noodle Soup Recipe 

Experience the magic of one of the greatest soups in the world with this easy-to-follow traditional recipe! The clear, light broth is packed with incredible flavor, paired with tender beef and aromatic spices for a hearty, satisfying meal.

Ingredients Needed:

Aromatics:

• 2 large onions 
• 150g / 5oz ginger 

Spices:

• 10-star anise
• 4 cinnamon quills
• 4 cardamom pods
• 3 cloves 
• 1.5 tbsp coriander seeds

Beef bones:

• 1.5kg / 3lb beef brisket
• 1kg / 2lb meaty beef bones
• 1kg / 2lb marrow bones 
• 3.5 liters / 3.75 quarts water 

Seasoning:

• 2 tbsp white sugar
• 1 tbsp salt
• 40 ml / 3 tbsp fish sauce 

Noodle Soup – PER BOWL:

• 50g / 1.5 oz dried rice sticks 
• 30g / 1 oz beef tenderloin, raw, very thinly sliced 
• 3 – 5 brisket slices

Toppings:

• Beansprouts, handful
• Thai basil, 3 – 5 sprigs
• Coriander/cilantro
• Lime wedges
• Finely sliced red chilli
• Hoisin sauce
• Sriracha

How To Make Vietnamese Noodle Soup Recipe?

1. Char Aromatics: Heat a heavy skillet over high heat and char the onions and ginger, cut side down until blackened. Set aside.
2. Toast Spices: In the same skillet, toast star anise, cinnamon, cardamom, cloves, and coriander seeds over medium-high heat for 3 minutes.
3. Prepare Bones: Rinse beef bones and brisket under running water. Boil in a large pot for 5 minutes, drain, and rinse again to remove impurities.
4. Simmer Broth: In a clean pot, bring 3.5 liters of water to a boil. Add bones, brisket, charred onion, ginger, and toasted spices. Stir in sugar and salt, cover, and simmer for 3 hours.
5. Strain Broth: Remove brisket, cool, and refrigerate for later use. Simmer the remaining broth uncovered for 40 minutes, then strain into another pot. Discard solids and adjust with fish sauce, salt, or sugar to taste.
6. Cook Noodles and Assemble: Cook rice noodles per packet instructions. Place noodles in a bowl, add raw beef slices and brisket, and ladle over hot broth (400ml per bowl). Serve with toppings on the side.

Recipe Tips:

• Char the Aromatics Properly: Ensure the onions and ginger are charred deeply to bring out a smoky flavor in the broth. This step is key for creating a rich and authentic taste.
• Remove Impurities from Bones: Boil the bones and brisket briefly, then rinse them well. This step ensures the broth stays clear and free of unwanted scum.
• Simmer Gently: Keep the broth at a gentle simmer instead of boiling. A slow simmer helps extract maximum flavor from the bones and spices without clouding the broth.
• Thinly Slice the Raw Beef: Partially freeze the beef before slicing it. This makes it easier to cut into ultra-thin slices that cook perfectly in the hot broth.
• Add Fish Sauce Gradually: Taste the broth as you add fish sauce. This prevents over-salting and ensures a balanced flavor profile.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover Vietnamese noodle soup cool to room temperature before storing it in an airtight container. Place the container in the fridge and use it within 4 days for the best flavor.
• Freeze: Allow the broth to cool completely before transferring it to a freezer-safe container, leaving some space for expansion. Do not freeze the noodles or toppings. The broth can be frozen for up to 3 months.
• Reheat: Heat the broth in a pot over medium heat until it reaches a simmer. Assemble fresh noodles and toppings, then pour the hot broth over them to serve.

Nutrition Facts:

• Calories: 320 kcal
• Total Fat: 12g
• Saturated Fat: 4g
• Cholesterol: 50mg
• Sodium: 750mg
• Potassium: 350mg
• Total Carbohydrate: 30g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 25g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Egg Fried Noodles Recipe 
• Gordon Ramsay Teriyaki Salmon And Soba Noodles Recipe 
• Gordon Ramsay Duck Noodles Recipe