Vietnamese Spicy Beef Noodle soup with tons of Asian spices. Spicy, heartwarming, and comforting.
In a medium stock pot fill with cold water, add oxtails and bring to a boil.
Discard the water and rinse the bones under cold water. This will ensure a clearer, better broth base.
Place all ingredients for broth in the instant pot. Fill up the pot to maximum with water.
Set instant pot on stew mode for 25 minutes. Then let it naturally release for 15 minutes. After 15 minutes, quick release to release all the pressure.
Remove the beef shank from the pot. Transfer to a bowl of cold water. Then thinly slice the beef shank.
While waiting for the broth, prepare the soup paste. Heat up oil in a medium pan over medium heat. Add in oil, minced garlic, shallot and lemongrass. Saute until the lemongrass, onion and garlic are golden brown.
Reduce heat to low, add in Hue seasoning powder and chili flakes. Turn off heat.
When the broth is done, add in the spicy soup paste to the broth. Taste the both again according to your taste preference.
Prepare the noodles according to package instructions.
Serve noodles soup with beef shanks, Vietnamese ham. Garnish with bean sprouts, basils and lime wedges.
You can also substitute fish sauce with a little bit of shrimp paste.