vietnamese

Hue Style Beef and Pork Noodle Soup

This simmered dish pairs beef shank with pork ribs, rice noodles and onion. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

49 g Protein

39 g Carbohydrates

31 g Fat

1 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

93g beef shank 233 kcal
71g pork ribs 172 kcal
38g rice noodles (round, dry) 139 kcal
44g onion 18 kcal
8g ginger 6 kcal
7g shrimp paste 7 kcal
10g fish sauce 4 kcal
3g sugar 12 kcal
7g chili oil 62 kcal
493g water 0 kcal

Cooking instructions

onionginger
Char aromatics: heat a dry pot over medium-high, add onion and ginger cut-side down and char 3-4 minutes.
beef shankpork ribswater
Build broth: add water, beef shank, and pork ribs. Bring to a boil, skim foam, then simmer 60-75 minutes until meats are tender.
beef shankpork ribsshrimp pastefish saucesugarchili oil
Season the broth: remove meats. Stir in shrimp paste, fish sauce, sugar, and chili oil. Slice beef shank thin; pick pork from ribs if desired.
rice noodles (roundwater
Cook noodles: boil rice noodles until just tender, then drain and rinse briefly with hot water.
beef shankpork ribsrice noodles (roundchili oil
Assemble: divide noodles and sliced beef (and pork) into a bowl, ladle over hot broth, and serve. Add extra chili oil at the table if you like.