Vietnamese Cuisine: Beef Noodle Soup Recipe.
I haven't eaten beef noodle soup for a long time, so today, I bought a delicious piece of meat and want to cook beef noodle soup for me and my husband.

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In Sestri I couldn't find fresh noodles (made with tapioca flour), so I used dry rice noodles that can now be found in all supermarkets, and so this dish can be called "beef soup with noodles".
The vermicelli are soft and made with rice flour, while for the original recipe you would use fresh ones that are a little harder because they are made with tapioca flour.
Put the piece of meat and water in a pot. The secret to preparing a good broth is to change the water itself when it reaches boiling point and rinse the meat under running water and then put it back to boil with new water, this way the broth will be clearer and more limpid. For the final cooking add an onion, a pineapple cut into pieces, a stalk of crushed lemongrass (which I can only find in a Chinese shop in Chiavari) and two anise flowers to make the broth more delicious.
Since my husband doesn't really like the taste of lemongrass in the broth, I only put a crushed stalk.
Then I add some annatto oil (if you don't know what it is click here) to give color to the soup: put some seed oil in a pan and add some annatti and fry everything until it takes color, then add this oil to the pan with the broth to make it red.

After boiling the broth for about 10 minutes, I lowered the heat and cooked for another 8/10 minutes also adding: two tablespoons of fish sauce, a tablespoon of seasoning, a teaspoon of MSG (glutamate), a teaspoon of sugar and then tasted again to add salt if necessary.

At this point, when the meat has released much of its juices into the water, you can remove it to cool and, after a few minutes, slice it thinly.
Prepare some coriander for the final garnish.

At this point I put about 120 grams of noodles (for me and my husband) in the broth and cooked them until the vermicelli were soft (about 7 minutes), then I put the vermicelli in a bowl, added the meat, the coriander, a sprinkling of pepper and the broth, and the dish is ready to be enjoyed.
I add more chili pepper at the end just to give that typical Vietnamese taste.

Photo taken with Honor 20.

Vietnamese recipe: beef soup with noodles – Recette vietnamienne : soupe de boeuf aux nouilles – Receta vietnamita: sopa de ternera con fideos – Receita vietnamita: sopa de carne com macarrão – Vietnamesisches Rezept: Rindfleischsuppe mit Nudeln – Công thức Việt Nam: bún bò – 越南菜谱：牛肉汤面 – ベトナムのレシピ：麺入りビーフスープ