A central Vietnamese noodle soup from Hue, building spicy beef broth around lemongrass and rice noodles for a bowl that lands hot, meaty, and sharp.
35 min prep 150 min cook
Keeps the screen on · step-by-step guide · built-in timer
Boil beef shank with lemongrass and onion for 2 hours.
Strain the broth and season with chili and soy sauce.
Serve hot with boiled noodles and meat slices.
Pirinç eriştesini ayrı suda pakete göre haşlayın, çorba bulanmasın.
Erişte, et dilimleri ve sıcak suyu kaselere paylaştırın.
💡 Tip: Simmer the shank slowly with lemongrass; the broth turns fragrant and the meat softens without clouding the soup.
🍽️ Serving suggestion: Serve piping hot with herbs and lime on the side.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~430
kcal calories
32
g protein
45
g carbs
13
g fat
1.1g
Sugar
1.4g
Fiber
679.5mg
Sodium
0.1g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (67%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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