Beef Ball Noodle Soup (Vietnamese Hu Tieu Mi Bo Vien)
Besides vermicelli and pho, rice noodles (hủ tiếu) and wheat noodles (mì) are also very popular in Vietnam. Combined with beef balls (bò viên), you’ll have a simple, easy-to-make, and incredibly delicious bowl of beef ball noodle soup that can be enjoyed at any meal of the day. Let’s explore how to make this delightful dish effortlessly below!
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What is Vietnamese beef balls?
Beef balls (bò viên) are a type of meatball made primarily from finely ground beef mixed with seasonings and sometimes starch to achieve a firm, bouncy texture. They are a staple in Vietnamese cuisine, often served in noodle soups like Beef Ball Noodle Soup (hu tieu bo vien) or Beef ball pho (Pho bo vien).
Unlike Western-style meatballs, which are usually soft and crumbly, Vietnamese beef balls have a chewy and springy texture, similar to fish balls. This unique consistency is achieved by repeatedly pounding or blending the meat until it becomes smooth and elastic. Some variations may include tendon (bò viên gân), which adds a slightly crunchy texture.
Beef balls are typically simmered in broth, grilled, or deep-fried and are commonly found in Vietnamese street food stalls, hot pot dishes, and even Asian supermarket frozen sections.
Ingredients for Beef Ball Noodle Soup
To make Beef Ball Noodle Soup for 4 servings, you’ll need the following ingredients:
- 1.5L (6 ⅓ cups) pork or beef bone broth. You can make this by simmering 1kg (2.2 lbs) of beef or pork bones in water for at least 40 minutes in a pressure cooker/Instant Pot or 3-4 hours in a regular pot.
- 400g (14 oz) beef balls. In this simple recipe, I use frozen beef balls. You can thaw them 1 hour before cooking or cook them directly from frozen.
- 4 to 8 quail eggs (optional). Quail eggs add a unique flavor to the soup, but they are optional.
- 4 to 8 shrimp (optional). Similar to quail eggs, shrimp add variety to your beef ball noodle soup. You can adjust the quantity or omit them as you prefer.
- 250g (9 oz) rice noodles (hủ tiếu) or wheat noodles (mì). These two types of noodles have a similar texture and are softer compared to pho or vermicelli noodles since they don’t contain tapioca starch. You can also mix 50% rice noodles and 50% wheat noodle in the same bowl. Both types of noodles are commonly found in supermarkets and Asian grocery stores.
- Fresh greens: Lettuce, chives, bean sprouts, etc.
- Garnishes: Fried shallots, black pepper, chili, satay sauce.
How to Make Beef Ball Noodle Soup
Once you have all the ingredients ready, follow these steps to prepare your Beef Ball Noodle Soup:
Step 1. Prepare the Broth
- If you don’t have pre-made bone broth, start by simmering pork/beef bones for about 1 hour in a pressure cooker/Instant Pot or 3 hours in a regular pot.
- For a richer flavor, you can lightly roast the bones beforehand, blanch them in boiling water, and rinse them to remove impurities. Skim off any foam regularly to keep the broth clear.
- Once the broth is ready, add the shrimp and beef balls to cook. When the broth comes to a boil, remove the shrimp, peel them, and set aside. You can leave the beef balls in the pot to keep them warm.
Step 2. Prepare the Other Ingredients
- You should do this step at the same time as Step 1 to save time. Cook the noodles (rice noodle or wheat noodle) according to the package instructions, typically 5-7 minutes, depending on the type. For instant noodles, you can blanch them directly in the broth and then transfer them to the bowl.
- If using quail eggs, boil them separately, peel, and set aside. Wash and prepare the fresh greens. At this point, all ingredients are ready for assembling.
Step 3. Assemble the Bowl
- Place the noodles into a serving bowl first. Arrange the beef balls, boiled quail eggs, shrimp, and fresh greens on top. Ladle the hot broth over the ingredients. Garnish with fried shallots and serve with condiments like chili sauce, hoisin sauce, fresh chili, or satay sauce.
Enjoy your homemade Beef Ball Noodle Soup! 🍜
Beef Ball Noodle Soup (Vietnamese Hu Tieu Mi Bo Vien)
Ingredients
- 1.5 L pork or beef bone broth (6 ⅓ cups)
- 400 g beef balls (14 oz)
- 4 to 8 quail eggs optional
- 4 to 8 shrimp optional
- 250 g rice noodles (hủ tiếu) or wheat noodles (mì) (9 oz)
- Fresh greens: Lettuce, chives, bean sprouts, etc.
- Garnishes: Fried shallots, black pepper, chili, satay sauce.
Instructions
Step 1. Prepare the Broth
- If you don’t have pre-made bone broth, start by simmering pork/beef bones for about 1 hour in a pressure cooker/Instant Pot or 3 hours in a regular pot. For a richer flavor, you can lightly roast the bones beforehand, blanch them in boiling water, and rinse them to remove impurities. Skim off any foam regularly to keep the broth clear.
- Once the broth is ready, add the shrimp and beef balls to cook. When the broth comes to a boil, remove the shrimp, peel them, and set aside. You can leave the beef balls in the pot to keep them warm.
Step 2. Prepare the Other Ingredients
- You should do this step at the same time as Step 1 to save time. Cook the noodles (rice noodle or wheat noodle) according to the package instructions, typically 5-7 minutes, depending on the type. For instant noodles, you can blanch them directly in the broth and then transfer them to the bowl.
- If using quail eggs, boil them separately, peel, and set aside. Wash and prepare the fresh greens. At this point, all ingredients are ready for assembling.
Step 3. Assemble the Bowl
- Place the noodles into a serving bowl first. Arrange the beef balls, boiled quail eggs, shrimp, and fresh greens on top. Ladle the hot broth over the ingredients. Garnish with fried shallots and serve with condiments like chili sauce, hoisin sauce, fresh chili, or satay sauce.
Nutrition
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