Vietnamese Noodle Soup Recipe

Name: Vietnamese Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces rice noodles; 12 ounces lean beef sirloin, fat trimmed; Kosher salt and freshly ground pepper; 1 large onion, halved; 1 4 -inch piece ginger, unpeeled, halved; 3 cups low-sodium beef broth; 5 star anise pods; 1 cinnamon stick; 4 scallions; 2 jalapeno peppers, preferably red and green; 1/2 cup fresh cilantro; 2 to 4 tablespoons fish sauce; 1 cup fresh bean sprouts

Servings: persons

8 ounces rice noodles
12 ounces lean beef sirloin, fat trimmed
Kosher salt and freshly ground pepper
1 large onion, halved
1 4 -inch piece ginger, unpeeled, halved
3 cups low-sodium beef broth
5 star anise pods
1 cinnamon stick
4 scallions
2 jalapeno peppers, preferably red and green
1/2 cup fresh cilantro
2 to 4 tablespoons fish sauce
1 cup fresh bean sprouts

1
Prepare the rice noodles as the label directs.
2
Meanwhile, place a large pot over high heat.
3
Poke the meat all over with a fork to tenderize it and season with salt and pepper.
4
Sear the meat until charred but still rare, 2 to 3 minutes per side, then transfer to a plate.
5
Add the onion and ginger to the pot; cook about 4 minutes.
6
Add the broth, 3 cups water, the star anise and cinnamon, reduce the heat and simmer about 20 minutes.
7
Meanwhile, thinly slice the scallions and jalapenos (remove seeds for less heat) and tear the cilantro.
8
Thinly slice the meat against the grain.
9
Drain the noodles.
10
Add the fish sauce to the broth and boil 5 minutes.
11
Discard the ginger, star anise and cinnamon stick.
12
Remove and slice the onion.
13
Divide the noodles among 4 bowls; top with the broth, beef, scallions, cilantro, bean sprouts, jalapenos and onion.
14
Per serving: Calories 334; Fat 4 g (Saturated 1 g); Cholesterol 34 mg; Sodium 961 mg; Carbohydrate 51 g; Fiber 2 g; Protein 22 g
15
Photograph by Antonis Achilleos

548

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.

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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 rice noodles, 12 ounces lean beef sirloin, fat trimmed, Kosher salt and freshly ground pepper, 1 large onion, halved, and more.

Yes, Vietnamese Noodle Soup 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 Noodle Soup

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