This rice noodle soup is made with a rich, marrow broth and filled with melt-in-your-mouth beef and tender veggies. Inspired by Vietnamese pho!
– 2 lb bone-in beef – 1/2 large onion – 2 garlic heads – 1 large carrot – salt to taste – 2 large green onions – 1 lb asparagus – 2 lb mushrooms – 1 lb fresh rice noodles – spicy peppers to taste
Gather all the ingredients for the recipe.
Fill a large soup pot with 7 quarts of water. Add in the beef, onion, carrot, and garlic heads with the skin kept on. Let it simmer for about 90 minutes.
Strain the broth through a cheesecloth. Cut the beef into bite-sized pieces and set them aside.
Place the strained beef broth back into a large soup pot. Dice the asparagus and green onions and add them to the broth, followed by the beef.
Dice the mushrooms and sauté them in a skillet over medium heat until golden brown.
Add the mushrooms into the soup pot and bring the soup to a boil. Pop the rice noodles in and remove the soup from heat.
Serve the soup warm and enjoy!
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