by Thi Khen Tran | back to the recipe →
Kehn ladles the hot broth through a paper towel to easily de-fat it. If you make the broth ahead of time and leave it to cool in the refrigerator, the fat will rise to the top, coagulate, and can be easily lifted from the broth.
Using a beef bone-in cut of meat like a center cut or an oxtail will add flavor and body to the soup.
Star anise, onion and ginger creates the basenotes of Khen's Vietnamese Beef Noodle soup broth.
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