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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Vietnamese Noodle Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions