Vietnamese Beef-Noodle Soup With Asian Greens Recipe

Name: Vietnamese Beef-Noodle Soup With Asian Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8-ounce) boneless sirloin steak; 4 ounces uncooked wide rice sticks (rice-flour noodles); 1 1/2 cups thinly sliced yellow onion; 3 whole cloves; 2 cardamom pods; 2 garlic cloves, halved; 1 (3-inch) piece peeled fresh ginger, thinly sliced; 1 star anise; 3 cups fat-free, lower-sodium beef broth {Check for Gluten}; 3 cups water; 1 tablespoon lower-sodium soy sauce {Check for Gluten}; 1 teaspoon brown sugar; 2 teaspoons fish sauce (such as Thai Kitchen); 4 cups baby bok choy leaves; 1 cup snow peas, trimmed; 1 small Thai chile, thinly sliced into rings; 1 cup fresh bean sprouts; 1/4 cup fresh basil leaves; 1/4 cup fresh mint leaves; 4 lime wedges

Servings: persons

1 (8-ounce) boneless sirloin steak
4 ounces uncooked wide rice sticks (rice-flour noodles)
1 1/2 cups thinly sliced yellow onion
3 whole cloves
2 cardamom pods
2 garlic cloves, halved
1 (3-inch) piece peeled fresh ginger, thinly sliced
1 star anise
3 cups fat-free, lower-sodium beef broth {Check for Gluten}
3 cups water
1 tablespoon lower-sodium soy sauce {Check for Gluten}
1 teaspoon brown sugar
2 teaspoons fish sauce (such as Thai Kitchen)
4 cups baby bok choy leaves
1 cup snow peas, trimmed
1 small Thai chile, thinly sliced into rings
1 cup fresh bean sprouts
1/4 cup fresh basil leaves
1/4 cup fresh mint leaves
4 lime wedges

1
Freeze beef 10 minutes; cut across grain into 1/8-inch-thick slices.
2
Cook noodles according to package directions. Drain and rinse with cold water; drain.
3
Place onion and next 5 ingredients in a large saucepan; cook over medium-high heat 5 minutes, stirring frequently. Add broth and 3 cups water; bring to a boil. Strain broth mixture through a fine sieve over a bowl; discard solids. Return broth to pan. Add soy sauce, sugar, and fish sauce; bring to a boil. Add bok choy and snow peas; simmer 4 minutes or until peas are crisp-tender and bok choy wilts.
4
Arrange 1/2 cup noodles in each of 4 large bowls. Divide raw beef and chile slices evenly among bowls. Ladle about 1 2/3 cups hot soup over each serving (broth will cook beef). Top each serving with 1/4 cup bean sprouts, 1 tablespoon basil, and 1 tablespoon mint. Serve with lime wedges.
5
Freezing the beef for just 10 minutes makes it easier to cut into thin 1/8-inch slices, so it's worth taking the time to complete that step.

400

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 (8-ounce) boneless sirloin steak, 4 ounces uncooked wide rice sticks (rice-flour noodles), 1 1/2 cups thinly sliced yellow onion, 3 whole cloves, and more.

Yes, Vietnamese Beef-Noodle Soup With Asian Greens falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vietnamese Beef-Noodle Soup With Asian Greens

How did you like this recipe?

Frequently Asked Questions