Vietnamese Beef Noodle Soup
Image by Catherine Roscoe Barr
Using good quality beef, slicing it thin across the grain, and cooking it until medium doneness will ensure deliciously tender meat
Try this quick and easy Vietnamese beef noodle soup recipe for a healthy and delicious dinner tonight
I guessed at what I thought was in its recipe, and I think I did a pretty good job of replicating it, it was so delicious. I used ribeye steaks because they were on sale and virtually guaranteed to be fall-apart tender.
I drew the line at trying to replicate its spring rolls, though, and picked up an order on the way home from getting groceries for dinner, and we ate them while we prepared the soup.
If you check out Viet Sub, you should also try the BBQ sub, it’s awesome.
- 2 small ribeye steaks, sliced very thinly across the grain
- 900 ml carton of beef broth
- 1 cup water
- 1/2 white onion, thinly sliced
- 1 tbsp ginger, chopped
- 1 tbsp fish sauce
- 1 tbsp hoisin sauce, plus more for garnish
- 1 tsp Sriracha hot chili sauce, plus more for garnish
- 1/2 450 g package of rice noodles
- 4 cups beans sprouts
- 8 basil leaves, torn
- 4 lime wedges
- In large pot, bring broth and water to boil.
- Meanwhile, fill medium pot halfway with water and bring to boil.
- Add noodles to water and cook according to package instructions.
- Add onion, ginger, fish sauce, hoisin sauce and chili sauce to broth mixture, stirring well to combine.
- Drain noodles and divide between four bowls.
- Add meat to broth mixture, stirring until cooked to medium doneness, about 2 minutes.
Divide meat and broth over noodles and top with bean sprouts, basil, lime wedges, and hoisin sauce and chili sauce to taste.