Sichuan-style Spicy Beef Noodle Soup

Ingredients

While the original Pho is known for its delicate and aromatic broth, our Sichuan-style adaptation takes a bolder approach. We infuse the broth with Sichuan peppercorns and chili oil, adding a fiery kick that sets it apart from the traditional Vietnamese version. Additionally, we incorporate Sichuan ingredients such as doubanjiang (fermented broad bean paste) and Chinese five-spice powder to enhance the flavor profile. We alse have the original recipe for Pho, so you can check it out.

• 1.5 kg (3.3 lbs) beef bones 1.5 kg (3.3 lbs) beef bones
• 500g (1.1 lbs) beef brisket, thinly sliced 500g (1.1 lbs) beef brisket, thinly sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 thumb-sized piece of ginger, sliced 1 thumb-sized piece of ginger, sliced
• 2 onions, halved 2 onions, halved
• 2 star anise 2 star anise
• 2 cinnamon sticks 2 cinnamon sticks
• 1 tablespoon Sichuan peppercorns 1 tablespoon Sichuan peppercorns
• 2 tablespoons doubanjiang (fermented broad bean paste) 2 tablespoons doubanjiang (fermented broad bean paste)
• 1 tablespoon Chinese five-spice powder 1 tablespoon Chinese five-spice powder
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons chili oil 2 tablespoons chili oil
• 300g (10.5 oz) rice noodles 300g (10.5 oz) rice noodles
• Fresh cilantro, bean sprouts, and sliced green onions for garnish Fresh cilantro, bean sprouts, and sliced green onions for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 40g, 3g
• Protein: 35g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, add the beef bones, beef brisket, garlic, ginger, onions, star anise, cinnamon sticks, and Sichuan peppercorns. Cover with water and bring to a boil. Skim off any impurities that rise to the surface.
2. 2.
   Reduce the heat to low and simmer for 3-4 hours, until the beef is tender and the broth is flavorful.
3. 3.
   Remove the beef brisket from the pot and thinly slice it. Set aside.
4. 4.
   Strain the broth, discarding the solids. Return the broth to the pot.
5. 5.
   Stir in the doubanjiang, Chinese five-spice powder, soy sauce, and chili oil. Simmer for an additional 15 minutes to allow the flavors to meld.
6. 6.
   Cook the rice noodles according to the package instructions. Drain and set aside.
7. 7.
   To serve, divide the cooked noodles among bowls. Top with the sliced beef brisket and ladle the hot broth over the noodles.
8. 8.
   Garnish with fresh cilantro, bean sprouts, and sliced green onions. Serve hot.

Treat your ingredients with care...

• Beef bones — Roasting the bones before simmering them will enhance the depth of flavor in the broth.
• Sichuan peppercorns — Toast the peppercorns in a dry pan before using them to release their aromatic oils.
• Doubanjiang — Adjust the amount according to your spice tolerance. Add more for extra heat or reduce for a milder flavor.
• Rice noodles — Cook the noodles al dente to ensure they don't become mushy in the soup.
• Chili oil — Feel free to adjust the amount of chili oil based on your desired level of spiciness.

Tips & Tricks

• For an extra kick, garnish the soup with additional chili oil or Sichuan peppercorns.
• If you prefer a milder flavor, you can reduce the amount of Sichuan peppercorns or omit them altogether.
• To save time, you can use store-bought beef broth instead of making your own.
• Customize your toppings by adding sliced mushrooms, bok choy, or even a soft-boiled egg.
• Leftover broth can be stored in the refrigerator for up to 3 days or frozen for future use.

Serving advice

Serve the Sichuan-style Spicy Beef Noodle Soup piping hot in individual bowls. Encourage your guests to mix the ingredients together before taking their first slurp. The combination of tender beef, spicy broth, and chewy noodles is a true delight for the senses.

Presentation advice

To elevate the presentation of your Sichuan-style Spicy Beef Noodle Soup, arrange the garnishes in an aesthetically pleasing manner. Sprinkle the cilantro, bean sprouts, and sliced green onions on top of the soup, creating a vibrant and inviting visual appeal.