Vietnamese beef noodle soup · 9 L finished broth · up to 18 broth portions of 500 mL; topping yields vary
Yield9 L broth
Broth portionsUp to 18 × 500 mL
Plan2 days · 7–8 hr simmer
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Recipe status
Broth and seasoning tested in Pilot 2. The cookbook substitutes 1 kg phở-style beef flank (nạm) for the original cooked brisket; this meat substitution awaits retest.
Plan: Day 1: simmer the 5 kg bones for 7–8 hours. Cook the 1 kg tendon and 1 kg flank in the main broth, removing each as soon as tender. Prepare the 1 kg tripe separately during the broth simmer. Cool promptly, then refrigerate overnight. Day 2: defat, reheat, infuse for about 20 minutes, season and assemble. Active preparation and reheating times have not been measured.
Equipment: A stockpot that safely holds 5 kg bones, 1 kg flank, 1 kg tendon and 11–12 L water with room to simmer; a separate pot for tripe; spice bag, fine strainer, scales, measuring jug, thermometer and shallow cooling containers. The original pot capacity was not recorded. Split the batch proportionally between pots if needed.
Make fridge space and prepare an ice bath before cooking. Check the tripe’s cooking status and the serving yield before shopping. Cooling, storage & reheating guide →
The 1 kg tendon cooks in the main broth. Keep the 1 kg tripe separate and follow the product-specific preparation guidance below. Cooling, storage & reheating guide →
SHOPPING AMOUNT1 kg rawCOOKING & SLICINGIn main broth; check from 90 min; remove tender and sliceable; chill and slice across grain.
Beef tendon
SHOPPING AMOUNT1 kg rawCOOKING & SLICINGAdd the 1 kg tendon directly to the main broth with the bones on Day 1. Check from ~2½ hr; it may take ~2½–3½ hr or longer. Remove once gelatinous and tender, cool promptly, then refrigerate at 5°C or colder. Slice 3–5 mm thick when cold and firm. Continue the bones for the full 7–8 hr simmer.
White sách / omasum tripe
SHOPPING AMOUNT1 kg rawCOOKING & SLICINGCheck the pack or ask the supplier whether the tripe is raw, partly cooked or fully cooked. Cleaning or bleaching does not mean cooked. For raw or partly cooked tripe, follow the supplier’s cooking directions and simmer until tender; no reliable time has been recorded for this product. For fully cooked tripe, follow its reheating directions and heat to 75°C throughout. Cool promptly if making ahead, then slice. The old 20–30 minute estimate is not a raw-tripe cooking rule.
Raw topside
SHOPPING AMOUNT500 gCOOKING & SLICINGTrim; chill firm; slice very thinly across grain. Cook in simmering broth for fully cooked beef.
Beef meatballs
SHOPPING AMOUNT1 bag · optionalCOOKING & SLICINGHeat separately according to package directions shortly before serving.
Beef neck meat
SHOPPING AMOUNTFrom broth bonesCOOKING & SLICINGRecover after stock extraction; chill, trim and portion.
The listed tripe purchase is a raw shopping weight. If substituting fully cooked tripe, buy by the required cooked bowl portions; the raw-to-cooked yield has not been measured. Keep raw topside separate from cooked meats. Cooling, storage & reheating guide →
The 500 g topside purchase makes 16 full 30 g portions, or about 28 g across 18 bowls. Cooked meat yields may also limit the number of complete signature bowls.
For 18 bowls: 30 g raw topside × 18 = 540 g; the preferred 500 g purchase supplies about 28 g per bowl, or 16 complete 30 g portions. Buy fresh herbs progressively if freezing broth.
Spices and finishing seasoning · full 9 L batch
Onion shopping total covers about 1 kg for Day 1, 200 g for Day 2 and 450 g for 18 bowls, with a trimming allowance. Ginger total covers 210–220 g plus 40 g, with an allowance. The full batch also needs 11–12 L initial water and extra water as required.
Historical bowl estimate from the earlier brisket version. It has not been recalculated for flank or actual cooked yields and excludes optional meatballs.
CALORIES~480 kcal
PROTEIN~56 g
CARBS~41 g
FAT~11 g
SODIUM~1,550 mg
Approximate, using a thoroughly defatted, firm-gel broth estimate (~80 kcal/500 mL). This nutrition reference originates from the historical brisket bowl; values for the new flank version may differ. Optional meatballs excluded.
Cool broth and cooked toppings promptly, then store in separate labelled portions. Refrigerate at 5°C or colder and use within 3 days, or freeze promptly. Reheat portions to at least 75°C throughout before serving.
Vietnamese spicy beef and pork noodle soup · 9 L target · up to 18 broth portions of 500 mL; topping yields vary
Target9 L broth
Broth portionsUp to 18 × 500 mL
Plan2 days · 8–10 hr simmer
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Recipe status
An earlier 9 L broth was cooked. This selected house version removes pork hock and revises the bone mix, sa tế, mắm ruốc and bowl portions; these changes have not been retested together.
Plan: Day 1: simmer for 8–10 hours, remove meats as they become tender, cool and refrigerate overnight. Day 2: allow 45–60 minutes for mắm ruốc to settle; make sa tế and reheat the stock during that wait, then finish the broth and toppings. Active time has not been measured.
Equipment: The recorded stockpot was 19 L. Check that the bones, meat and covering water fit with safe headroom. Also use a small pan for sa tế, strainer, measuring jug, scales, thermometer and shallow cooling containers.
Check the tripe’s cooking status and have the prepared stevia nước chấm available; its exact product or recipe still needs recording. Cooling, storage & reheating guide →
Whisk paste with warm water, leave 45–60 minutes to settle, then decant the liquid above the sediment. Add 75–80% of the recovered liquid initially; reserve the balance for tasting. The sediment is discarded.
If using raw or partly cooked tripe, start its separate cooking during the long Day 1 simmer, following the preparation guidance below; cool and refrigerate it when ready. Fully cooked tripe can be reheated on Day 2. Cooling, storage & reheating guide →
Prepare vegetables while the broth finishes. Reheat tripe that was cooked on Day 1, or a fully cooked purchased product, before assembling bowls. The revised full recipe still awaits a kitchen retest. Cooling, storage & reheating guide →
BUY~800 g–1 kg rawPREPARATIONCheck the pack or ask the supplier whether the tripe is raw, partly cooked or fully cooked. Cleaning or bleaching does not mean cooked. For raw or partly cooked tripe, follow the supplier’s cooking directions and simmer until tender; no reliable time has been recorded for this product. For fully cooked tripe, follow its reheating directions and heat to 75°C throughout. Cool promptly if making ahead, then slice. The old 20–30 minute estimate is not a raw-tripe cooking rule.
Huyết, precooked
BUY~600–700 gPREPARATIONCut into cubes; heat gently according to package instructions. Do not boil aggressively.
Mixed bone meat
BUYFrom stock bonesPREPARATIONRecover after extraction, trim visible fat and portion. Aim for 540 g cooked for 18 bowls; actual yield is uncertain.
Vegetables: Wash all produce. Finely shred red cabbage, thinly slice red onion and chilli, chop green onion, pick the herb leaves and cut lime into quarters. Use tender prepared banana blossom: remove tough outer bracts and hard flower parts if buying it whole, then shred, rinse and drain. Trim tough water-spinach stems, cut into manageable lengths and blanch until tender; drain before serving.
For this clarified serving method, water spinach is cooked; cabbage, prepared banana blossom, sprouts, onion and herbs are washed raw garnishes. This preparation choice was not recorded in the earlier cook and should be checked at the retest. Cook sprouts separately if a fully cooked bowl is preferred. The tripe shopping amount is raw weight; a fully cooked substitute needs a different purchase weight based on the bowl portions.
The exact stevia nước chấm product or recipe is still unrecorded. Use your established prepared version if available. If unavailable, omit it as a clearly noted variation and taste the bowl; this edition does not invent a substitute formula.
Condiments also needed: Ngọc Liên mắm ruốc ~139 g (85 g broth preparation + 54 g bowls); stevia nước chấm ~270 mL; seasonings and sa tế components as listed above. Buy fresh greens over several visits if serving from frozen broth.
Historical estimate from the earlier broth batch. The revised bones, seasoning and actual topping yields have not been recalculated.
CALORIES~517 kcal
PROTEIN~51 g
CARBS~47 g
FAT~15 g
SODIUM~2,165 mg
Historical topping combination had 500 mL of Batch 2 broth; this working nutrition estimate has NOT been validated for the newly adapted 9 L broth. Especially uncertain: broth fat and sodium.
Cool broth and cooked toppings promptly, then store in separate labelled portions. Refrigerate at 5°C or colder and use within 3 days, or freeze promptly. Reheat portions to at least 75°C throughout before serving.
Korean spicy pork neck bone soup · approved one-pot Pilot 2 · ~3 L base broth
Stock target~3 L base
Portions~6
Extraction90–120+ min
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Cooked and approved · Pilot 2
Full one-pot method tasted good after all vegetables. Double napa, stronger seasoning and 1 tsp chicken powder; no extra salt. ~3 L stock was targeted before the cabbage, but the final liquid volume was not measured.
Plan: Parboil for 7–10 minutes, then boil the stock for 10–15 minutes and simmer for 90–120 minutes or longer until the pork releases easily. Prepare vegetables during the simmer. Allow roughly another hour for seasoning and vegetables; this is a planning estimate, not a measured total.
Equipment: One stockpot with room for 2 kg bones, about 4 L water and the vegetables; spice bag, measuring jug, scales, thermometer and a clean tray. The tested pot capacity was not recorded.
The 3 L target is stock before vegetables. Record the brand and level-teaspoon weight of the chicken seasoning powder next time; the successful cook recorded only 1 tsp. Cooling, storage & reheating guide →
Chicken seasoning powder: the successful cook used 1 tsp, but its brand and gram weight were not recorded. Use the same product if known and record it next time. Do not treat different brands or heaped teaspoons as equivalent.
Serve as approximately six generous portions, distributing pork, potatoes and vegetables evenly. The original target was ~3 L stock before the cabbage was added, so actual serving volume may vary.
MEAT / PRODUCE
SEASONINGS
Pilot 1 used less napa (500–600 g) and milder seasonings. Pilot 2 was cooked using 1–1.2 kg napa and the bolder formula above, then approved after the final vegetables were added. A soy–vinegar–mustard dipping sauce was discussed but not tested and is not part of this recipe.
Cool broth and cooked toppings promptly, then store in separate labelled portions. Refrigerate at 5°C or colder and use within 3 days, or freeze promptly. Reheat portions to at least 75°C throughout before serving.
Ninja Creami Swirl · smaller vanilla-only base · 1 container
Batch1 partly filled tub
Freeze24 hr
FinishScoopable · retest
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Recipe status
A vanilla cottage-cheese protein base was previously prepared; this smaller tub-friendly formulation, without baklava, is a selected adaptation awaiting retest.
Plan: Blend and freeze on Day 1. Freeze level for at least 24 hours before processing and serving. This small batch occupies one tub; it does not fill a whole tub.
Equipment: Blender, scales and a compatible Ninja CREAMi Swirl tub, storage lid, processing bowl, lid and paddle. Follow the assembly and fill limits for your exact model.
These instructions use a scoopable finish with SCOOP → LITE ICE CREAM. That is the clarified working method for the retest; the original notes did not record whether scoopable or dispensed soft serve was intended. The ingredient formula is unchanged.
The SCOOP → LITE ICE CREAM sequence follows Ninja’s Swirl instructions; that source supports machine operation, not validation of this cottage-cheese formula.
Storage: Cover leftovers and return them promptly to the freezer. Level the surface before refreezing, then follow your machine’s frozen-leftover instructions before serving again. Storage texture and a best-quality duration have not yet been tested for this formula.
Low-confidence estimate for the entire base, before any extra milk. Exact product-label values are still needed.
CALORIES~215 kcal
PROTEIN~31 g
CARBS~9 g
FAT~5 g
SODIUM~450 mg
Low-confidence approximation from generic foods and comparable whey and pudding products. Actual macros and sodium must be updated using labels for the exact cottage cheese, milk, protein and pudding products.
The earlier prepared base was larger and included a baklava mix-in; the smaller recipe above is a house adaptation awaiting its own tasting result.
End of recipe
What's next?
Back to your recipe shelf, or jump into another dish.
Phở Bò ratios are per litre of its measured 9 L stock. Gamjatang numbers are full-batch quantities for approximately 3 L stock before vegetables; Pilot 2 was taste-approved but its final liquid volume was not measured, so per-litre ratios would be misleading.
Why Bún Bò Huế has no validated per-litre house ratio
The earlier 9 L pilot was repeatedly adjusted and had a different bone/hock composition. The approved house version changes the bones, increases the mắm ruốc starting point and adds an entire smaller sa tế batch. Its final salt and broth strength must be confirmed in a future cook before we label the new formula validated.
ADAPTATION1 kg phở-style beef flank replaces the cooked brisket.WHAT TO VERIFYTenderness, sliceable yield, meat flavour.
Bún Bò Huế
ADAPTATION5 kg bones without hock; new mắm ruốc and all-in sa tế.WHAT TO VERIFYFull 9 L strength, salt balance, meat yields.
Gamjatang
APPROVED PILOT 2One pot; 1–1.2 kg napa; 85 g doenjang, 60 g gochugaru, 45 g gochujang, 55 mL fish sauce, 1 tsp chicken powder, 0 g added salt.STILL TO MEASUREFinal liquid volume and edible pork yield for nutrition.
Vanilla Creami
ADAPTATIONSmaller tub-friendly base; no baklava.WHAT TO VERIFYTub fill level, texture, sweetness, Re-Spin need.
Edition 0.4: Editorial and usability corrections do not count as a new cooking test. Still to confirm: tripe product and cooking directions; BBH stevia nước chấm product or recipe and vegetable preparation; Gamjatang chicken-powder brand and teaspoon weight; Creami intended finish and any extra milk; actual cooked yields.
[E] = estimated from generic food data or comparable ingredients. A tilde (~) means approximate. Only measured cooking quantities and user-provided food-label values should be treated as specific-source nutrition. No recipe here has laboratory-verified nutrition.
Cool in small portions. Divide soup and cooked meats into shallow containers. Use an ice bath for broth, stir with a clean utensil and measure with a probe thermometer. Cool from 60°C to 21°C within 2 hours, then from 21°C to 5°C within the next 4 hours. Do not leave a large stockpot on the bench overnight.
Store. Refrigerate at 5°C or colder. Label with the cooking date and use refrigerated leftovers within 3 days, or freeze promptly in meal portions. Keep broth, cooked toppings and fresh garnishes separate. Thaw frozen portions in the fridge.
Reheat. Reheat only the portions needed, promptly to at least 75°C throughout. Stir soup and check both the liquid and solid toppings. Follow any stricter pack instructions. Avoid repeatedly cooling and reheating the same batch.
