Low FODMAP Vietnamese Spicy Lemongrass Beef & Pork Noodle Soup
This deeply aromatic noodle soup is the kind of bowl that stops you mid-bite — rich, slow-simmered broth glowing with annatto, layers of tender beef shank and fall-off-the-bone pork, and a fiery lemongrass chili oil that ties everything together. It's a Vietnamese classic that usually raises red flags for sensitive digestive systems, but this version is carefully built to keep things comfortable without sacrificing any of the complexity. Garlic-infused oil delivers that savory depth you'd normally get from whole garlic and onion, while only the green tops of scallions make it to the bowl — both smart swaps that keep the flavor bold and the gut happy. The parboiling step and long, patient simmer produce a broth that's genuinely clear and clean-tasting, nothing muddy or heavy about it. Fresh mint, Vietnamese coriander, bean sprouts, and lime wedges go on the side so everyone can build their bowl exactly the way they like it. Serves 4, and it's the kind of recipe worth clearing your afternoon for.
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Learn more →Ingredients
4 servings
For the broth
- 1 lb beef shank, bone-in
- 1 lb pork spare ribs or pork neck bones
- 8 cups water
- 3 stalks lemongrass, trimmed to the bottom 6 inches, bruised and cut into 3-inch pieces
- 1 tbsp garlic-infused oil
- 2 tsp annatto seeds (or 1 tsp ground annatto)
- 2 tbsp fish sauce
- 1 tsp sugar
- 1 tsp salt, plus more to taste
For the chili oil
- 2 dried red chilies (such as chili de arbol), whole
- 2 tbsp garlic-infused oil
- 1 stalk lemongrass, trimmed to the bottom 4 inches, finely minced
- 1 tsp chili flakes
For the noodles
- 12 oz dried round rice noodles (bun bo hue noodles, about 3mm thick)
- 4 oz pork blood cake, sliced into 1-inch pieces (optional)
Can be omittedpork blood cake
For serving
- 4 scallions, green tops only, thinly sliced
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
- 1 cup bean sprouts
- ½ cup fresh mint leaves
- ½ cup fresh vietnamese coriander (rau ram) or cilantro leaves
- 1 lime, cut into wedges
- ½ cup thinly sliced banana blossom (optional)
Instructions
- 1
Place the beef shank and pork spare ribs in the stockpot and cover with cold water. Bring to a boil over high heat and cook for 5 minutes, then drain and rinse the bones and meat under cold running water. Wipe the pot clean. This parboiling step removes impurities and produces a clearer broth.
- 2
Return the blanched beef shank and pork ribs to the clean stockpot. Add 8 cups of fresh water and the 3 bruised lemongrass stalks. Bring to a boil over high heat, then reduce to a steady simmer. Skim any foam that rises to the surface during the first 10 minutes.
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