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.

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 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.

That's it — enjoy your meal!

Vietnamese-Style Beef Noodle Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions