Vietnamese-Style Beef Noodle Soup Recipe

Name: Vietnamese-Style Beef Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces dried rice-stick noodles (rice vermicelli); 1/4 pound snow peas, cut diagonally into 1/4-inch strips (1 cup); 1 cup sliced shallots (3 large); 3 (1/8-inch-thick) slices fresh ginger, smashed; 1 teaspoon minced fresh serrano chile, including seeds, or to taste; 1 tablespoon vegetable oil; 3 1/2 cups beef broth (28 fluid ounces); 1 3/4 cups water; 1/2 pound thinly sliced rare roast beef (from deli counter), torn into pieces; 6 ounces fresh bean sprouts; 1/4 cup loosely packed fresh cilantro leaves; 1/4 cup loosely packed fresh basil leaves, torn if large; 1/4 cup loosely packed fresh mint leaves; 3 tablespoons Asian fish sauce, or to taste; 3 tablespoons fresh lime juice; Accompaniment: lime wedges

Servings: persons

6 ounces dried rice-stick noodles (rice vermicelli)
1/4 pound snow peas, cut diagonally into 1/4-inch strips (1 cup)
1 cup sliced shallots (3 large)
3 (1/8-inch-thick) slices fresh ginger, smashed
1 teaspoon minced fresh serrano chile, including seeds, or to taste
1 tablespoon vegetable oil
3 1/2 cups beef broth (28 fluid ounces)
1 3/4 cups water
1/2 pound thinly sliced rare roast beef (from deli counter), torn into pieces
6 ounces fresh bean sprouts
1/4 cup loosely packed fresh cilantro leaves
1/4 cup loosely packed fresh basil leaves, torn if large
1/4 cup loosely packed fresh mint leaves
3 tablespoons Asian fish sauce, or to taste
3 tablespoons fresh lime juice
Accompaniment: lime wedges

1
Cook noodles in a 4-quart pot of boiling water (not salted) 4 minutes, then add snow peas and boil 1 minute.
2
Drain in a colander and rinse under cold running water to stop cooking.
3
Drain well.
4
Divide noodles and snow peas among 4 large soup bowls.
5
Cook shallots, ginger, and chile in oil in same pot over moderate heat, stirring occasionally, until shallots are browned, 7 to 8 minutes.
6
Add broth and water and simmer, uncovered, 10 minutes.
7
While broth is simmering, divide roast beef, bean sprouts, and herbs among soup bowls with noodles.
8
Discard ginger from broth and stir in fish sauce, lime juice, and salt to taste.
9
Ladle broth into bowls and serve immediately.

438

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 16 ingredients. The key ingredients include: 6 ounces dried rice-stick noodles (rice vermicelli), 1/4 pound snow peas, cut diagonally into 1/4-inch strips (1 cup), 1 cup sliced shallots (3 large), 3 (1/8-inch-thick) slices fresh ginger, smashed, and more.

Yes, Vietnamese-Style Beef 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-Style Beef Noodle Soup

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