David Bo Ngo’s Soo Chow Soup

Name: David Bo Ngo’s Soo Chow Soup
Total time: 1 h 15 min
Yield: Six servings
Cuisine: asian
Ingredients: 6 cups basic chicken broth (see recipe); 1 large onion, peeled, studded with 4 whole cloves; 1 2-inch piece fresh ginger root; 4 star anise; 1 cinnamon stick; 4 parsnips, peeled and cut into 2-inch chunks; 1 teaspoon salt; 1 pound sirloin; 2 tablespoons Vietnamese hot chili sauce (tuong), or any other hot chili sauce (such as Tabasco); 3 tablespoons Vietnamese fish sauce (nuoc mam); 1 pound wide rice noodles; 2 cups fresh mung bean sprouts; 2 fresh red chili peppers, minced; 1/2 cup fresh coriander leaves; 2 scallions, minced; 1/2 cup fresh mint leaves; 1/2 cup basil leaves; 1 lime, sliced thin

By Molly O’Neill

Updated Sept. 29, 2020

Total Time: 1 hour 15 minutes
Rating: 4(5)
Comments: Read comments

Featured in: FOOD; IT CURES WHAT AILS

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Six servings

6cups basic chicken broth (see recipe)
1large onion, peeled, studded with 4 whole cloves
12-inch piece fresh ginger root
4star anise
1cinnamon stick
4parsnips, peeled and cut into 2-inch chunks
1teaspoon salt
1pound sirloin
2tablespoons Vietnamese hot chili sauce (tuong), or any other hot chili sauce (such as Tabasco)
3tablespoons Vietnamese fish sauce (nuoc mam)
1pound wide rice noodles

The Garnish

2cups fresh mung bean sprouts
2fresh red chili peppers, minced
½cup fresh coriander leaves
2scallions, minced
½cup fresh mint leaves
½cup basil leaves
1lime, sliced thin

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Place the soup in a large pot over low heat. Over a gas burner or under the broiler, char the clove-studded onion and the ginger root and then wrap them in cheesecloth along with the star anise and cinnamon. Place the cheesecloth bag in the soup, along with the parsnips and salt, and simmer for one hour. Remove the spice bag and stir in the hot chili sauce and the fish sauce.
Step 2
Meanwhile, use a very sharp knife to slice the sirloin against the grain into paper-thin slices and set aside. Cook the noodles, drain and set aside.
Step 3
Divide the mung bean sprouts and minced chili peppers evenly between six very large bowls. Divide the cooked noodles over the sprouts and top each with an equal portion of sliced raw beef. Bring the soup to a rapid boil and ladle it over the noodles and meat, which will cook immediately. Garnish each bowl with coriander, scallions, mint, basil and a slice of lime, and serve immediately.