Vietnamese Beef Soup Recipe

Name: Vietnamese Beef Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces bean thread noodles*; 10 cups canned beef broth; 2 medium onions, thickly sliced; 4 1/2-inch-thick slices fresh ginger (about 1 1/4 ounces); 2 tablespoons fish sauce (nam pla)*; 3 large garlic cloves, halved; 2 star anise*; 1 1/2 teaspoons whole cloves; 1 pound flank steak, trimmed, thinly sliced crosswise; 1 head romaine lettuce, thinly sliced; 3 green onions, thinly sliced; Lemon wedges; *Bean thread noodles (clear dried noodles, also known as cellophane or transparent noodles), fish sauce (nam pla) and star anise are sold at Asian markets and in the Asian section of some supermark…

Servings: persons

8 ounces bean thread noodles*
10 cups canned beef broth
2 medium onions, thickly sliced
4 1/2-inch-thick slices fresh ginger (about 1 1/4 ounces)
2 tablespoons fish sauce (nam pla)*
3 large garlic cloves, halved
2 star anise*
1 1/2 teaspoons whole cloves
1 pound flank steak, trimmed, thinly sliced crosswise
1 head romaine lettuce, thinly sliced
3 green onions, thinly sliced
Lemon wedges
*Bean thread noodles (clear dried noodles, also known as cellophane or transparent noodles), fish sauce (nam pla) and star anise are sold at Asian markets and in the Asian section of some supermarkets.

1
Bring large pot of water to boil.
2
Remove from heat.
3
Add noodles to pot; let stand until tender and pliable, about 15 minutes.
4
Drain.
5
Using scissors, cut noodles into 2-inch lengths.
6
Transfer to bowl.
7
Combine beef broth, sliced onions, sliced ginger, fish sauce, garlic, star anise and whole cloves in heavy large Dutch oven and bring to boil.
8
Reduce heat; simmer 30 minutes.
9
Strain broth into large bowl; discard solids.
10
(Noodles and broth can be prepared 1 day ahead.
11
Cover separately and refrigerate.
12
Bring noodles to room temperature before continuing.)
13
Return beef broth to Dutch oven and bring to boil.
14
Remove beef broth from heat.
15
Mix steak slices into broth (the hot broth will cook steak slices).
16
Place noodles, soup, sliced lettuce, sliced green onions and lemon wedges in center of table.
17
Spoon noodles, steak slices and broth into large soup bowls, then top with generous amounts of sliced lettuce and green onions and squeeze in lemon juice.

831

kcal

Calories

Fat

109

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.

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

You need 13 ingredients. The key ingredients include: 8 ounces bean thread noodles*, 10 cups canned beef broth, 2 medium onions, thickly sliced, 4 1/2-inch-thick slices fresh ginger (about 1 1/4 ounces), and more.

Yes, Vietnamese Beef Soup falls under the Soups & Stews 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 Soup

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