Recipe serves: 10

Vietnamese beef soup

4-4½ lbs beef round tip roast cap
1 each large onion, diced
½ tsp black pepper
½ tsp salt
20 cup water
6 Tbsp sugar
8 Tbsp chicken soup powder
3 Tbsp lemongrass thinly minced
tsp mild paprika
tsp salt
2 Tbsp red curry paste (Mae Ploy)
12 cup baby spinach leaves
3 cup carrot, shredded
cup basil leaves, chopped
12 each green onion, chopped
30-40 oz fresh udon noodles

Preparation steps:
  1. In a large size pot heat up the water, sugar, soup powder, lemon grass, paprika, salt and red curry paste.
  2. In a large non-stick pan warm the oil and saute the beef with onion. Sprinkle with salt and black pepper. Brown the beef on all sides and transfer it to the pot.
  3. Cook the beef for 2 hours.
  4. Remove the beef from the pot and slice the beef into bite size cubes and transfer back to the pot.
  5. Adjust flavors and cook additional 1 hour or until the meat is tender.
  6. Soak the udon noddles in boiled water for 1-2 minutes. Drain the noodles.
Serving: Divide the udon noodles, baby spinach leaves, carrot and basil leaves into large soup bowls. Pour the beef soup and garnish with green onion.
Picture of recipe
Take note!
  • Udon noodles - Chikara brand, Jumbo udon.
    Purchased at Asian grocery stores.
    Keep refrigerated, do not freeze.

  • Instead of the fresh Udon noodles -
    cook 14-16 oz dry Udon noodles.
  • Use boneless short ribs or shoulder roast.