27, Apr 2010
Vietnamese Rice and Kalbi Beef Soup

This is based on my rice and grilled pork soup recipe, which itself is just one way of using leftover pho broth. This time, I decided to experiment with the broth a little, using this recipe. Also, instead of making the kalbi with country ribs I went with bottom round beef for a less fatty texture. I served it with the usual pho accessories, with the addition of some sliced mushrooms. The result was a very good, hearty soup, definitely related to traditional pho but with marked differences.


Asian beef broth
1 1/2 c brown rice, prepared
1 1/2 lb kalbi, with bottom round beef substituted for the country ribs
1 lime, cut into wedges
2 scallions, sliced
1/2 white onion, sliced thin
4-5 large crimini mushrooms, stemmed, halved, and sliced thin
Thai basil leaves
Hoisin, sriracha, and fish sauce to taste


The night before (or even more in advance), make the broth, marinate the beef, and prepare the rice. To serve the soup, pour the broth into a saucepan and add the mushrooms. Bring to a simmer over medium heat. Meanwhile, remove the beef from the marinade and place on a hot grill. Grill covered until medium rare or medium, turning once or twice. Remove from grill, let rest for 10 minutes, then cut in thin chunks or slices. Place some of the rice in each bowl and pour the broth over it. Serve with all the other ingredients and add to taste. Juice from the beef may also be added for more kalbi flavor. Makes 4-5 servings.

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