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Feu (ເຝີ) – Lao Beef Noodle Soup
Feu is the Lao sister of Vietnamese pho and stands on almost every street corner in Vientiane. The beef bone broth simmers for hours with star anise, cinnamon and lemongrass. Paper-thin raw beef cooks only in the bowl. A large plate alongside is typical for Laos: lettuce, raw yardlong beans, basil and mint. You season with chili paste, sugar and lime until the soup tastes sweet, sour and hot at once.
Feu (ເຝີ) – Lao Beef Noodle Soup
Laura Chen
4
30 minutes
3 hours 20 minutes
580
Lao
Soup
Feu is the Lao beef noodle soup, related to Vietnamese pho bo. The broth simmers for 3 hours from beef bones, star anise and lemongrass. In Laos a large plate of lettuce, raw yardlong beans and herbs comes alongside, and you season boldly at the table with chili paste, sugar and lime.
Ingredients
For the broth:
- 1.5 kg beef bones (marrow and shank bones)
- 3 l water
- 2 onions, halved
- 6 cm ginger, halved lengthwise
- 2 stalks lemongrass, bruised
- 3 star anise
- 1 cinnamon stick
- 3 tbsp fish sauce
- 1 tbsp sugar
- 1 tsp salt
For the bowls:
- 400 g dried flat rice noodles (5 mm wide)
- 300 g beef rump, sliced paper-thin
- 200 g bean sprouts
- 4 yardlong beans (long green beans), in 5 cm pieces
- 8 lettuce leaves
- 10 g Thai basil
- 10 g mint
- 2 scallions, sliced into rings
- 2 limes, quartered
- 4 tsp nam prik pao (roasted chili paste)
Instructions
- Cover the bones with cold water, boil hard for 10 minutes, drain and rinse the bones and the pot.
- Toast the onions and ginger cut side down in a dry pan for 5 minutes, until they have dark spots.
- Put the bones, 3 l fresh water, onions, ginger, lemongrass, star anise and cinnamon in the pot. Bring to a boil, skim off the foam and let the broth steep for 3 hours just below a simmer.
- Meanwhile, soak the noodles in lukewarm water for 30 minutes.
- Pour the broth through a fine sieve and season it with fish sauce, sugar and salt. Keep it at a rolling boil.
- Cook the noodles in water for 1 minute, drain and divide among 4 large bowls. Lay the raw beef on top.
- Pour the boiling broth over the meat until it turns light pink and scatter scallions on top.
- Put the sprouts, yardlong beans, lettuce, herbs, limes and chili paste on a plate alongside so everyone seasons their own bowl.
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