Recipes  
Morning Hue Soup
Morning Hue Soup
Open in full-screen mode

Morning Hue Soup

Preparation
20 MIN
Cooking
1 H 30 MIN
Makes
4 to 6 servings
Share

Ingredients

Broth


Toppings

Preparation

Broth

  1. In a large saucepan, brown the shallots, garlic, lemongrass, and ginger in the oil. Add the chili paste, sambal oelek, and paprika and cook for 1 to 2 minutes. Add the fish sauce and brown sugar and scrape the bottom of the pan.
  2. Add the broth and meat and bring to a boil. Cover and simmer gently for about 1 hour and 30 minutes or until the meat falls off the bone. Strain the broth through a sieve. Remove the bones and put the meat back into the broth.

Topping

  1. Divide the noodles among four to six bowls. Top with the beef and crab meat. Pour the broth and garnish with bean sprouts and herbs. Serve with lime wedges and chili paste.

Note

For the broth, cooking 30 minutes will suffice if you do not intend to eat the pork meat.

You will find the Vietnamese roasted chili paste in Asian grocery stores.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.