Vietnamese Beef Noodle Soup Recipe

Introduction

Vietnamese Noodle Soup is a fragrant, flavorful dish that combines tender beef with aromatic spices and fresh toppings. This comforting bowl offers a perfect balance of savory broth, tender meat, and chewy rice noodles, making it a beloved favorite for any meal.

Ingredients

• ½ pound beef tenderloin, sliced thinly
• 1 tablespoon sesame oil
• 1 medium yellow onion, quartered
• 1 large knob of ginger, peeled and quartered
• 4 cloves garlic, cut in half
• 4 cups beef broth
• 4 cups water
• 1 cinnamon stick
• 1 whole star anise
• 1 clove
• ½ teaspoon coriander
• 1 tablespoon fish sauce
• 2 teaspoons hoisin sauce
• 2 teaspoons soy sauce
• 8 ounces rice stick noodles (pad thai noodles)
• Lime wedges
• Sriracha
• Bean sprouts

Instructions

1. Step 1: Heat the sesame oil in a large pot over medium-high heat. Add the thinly sliced beef tenderloin and sear it briefly on all sides. Remove the beef and set it aside to finish cooking in the broth.
2. Step 2: Add the quartered onion, ginger, and garlic to the pot. Cook, stirring occasionally, until the vegetables are tender and slightly toasted.
3. Step 3: Pour in the beef broth and water. Add the cinnamon stick, star anise, clove, coriander, fish sauce, hoisin sauce, and soy sauce. Stir well and bring the mixture to a gentle boil.
4. Step 4: Return the seared beef to the pot. Reduce the heat to low and simmer until the beef is fully cooked, about 10 minutes.
5. Step 5: Meanwhile, cook the rice stick noodles according to the package instructions. Drain and set aside.
6. Step 6: Remove the onion, ginger, garlic, cinnamon stick, star anise, and clove from the soup and discard them.
7. Step 7: To serve, place a portion of cooked noodles in each bowl. Ladle the hot broth and beef over the noodles. Garnish with lime wedges, sriracha, and bean sprouts as desired.

Tips & Variations

• For a richer broth, simmer the soup longer and add a splash of beef stock concentrate if desired.
• Substitute chicken or tofu for beef to make a lighter or vegetarian version.
• Add fresh herbs like cilantro, basil, or mint for extra brightness.
• Adjust the level of spice with sriracha or fresh chili slices to your taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Keep noodles separate to avoid sogginess. Reheat broth gently on the stove, then add noodles and toppings fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, flank steak or sirloin can be used instead of tenderloin. Slice very thinly for the best texture and quick cooking.

What if I can’t find star anise or cinnamon stick?

You can omit these spices, but the broth will be less aromatic. Alternatively, try adding a pinch of Chinese five-spice powder to mimic the flavors.

Vietnamese Beef Noodle Soup Recipe

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★★★★★

4.6 from 646 reviews

This authentic Vietnamese Noodle Soup features tender slices of beef tenderloin simmered in a fragrant broth infused with aromatic spices like cinnamon, star anise, and clove. Served with delicate rice stick noodles and fresh garnishes such as lime wedges, sriracha, and bean sprouts, this comforting soup balances savory, spicy, and fresh flavors for a satisfying meal.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Vietnamese

Ingredients

Scale 1x2x3x

Meat and Oil

• ½ pound beef tenderloin, sliced thinly
• 1 tablespoon sesame oil

Aromatics

• 1 medium yellow onion, quartered
• 1 large knob of ginger, peeled and quartered
• 4 cloves garlic, cut in half

Broth and Spices

• 4 cups beef broth
• 4 cups water
• 1 cinnamon stick
• 1 whole star anise
• 1 clove
• ½ teaspoon coriander
• 1 tablespoon fish sauce
• 2 teaspoons hoisin sauce
• 2 teaspoons soy sauce

Noodles and Toppings

• 8 ounces rice stick noodles (pad thai noodles)
• Lime wedges (for serving)
• Sriracha (for serving)
• Bean sprouts (for serving)

Instructions

1. Sear the beef: Heat 1 tablespoon sesame oil in a large pot over medium-high heat. Add the thinly sliced ½ pound beef tenderloin and sear briefly on all sides. The beef will finish cooking later in the broth.
2. Cook aromatics: Remove the seared beef and set aside. Add the quartered yellow onion, peeled ginger, and halved garlic cloves to the pot. Cook, stirring occasionally, until the aromatics become tender and slightly toasted, releasing their fragrance.
3. Boil the broth: Pour in 4 cups beef broth and 4 cups water. Add the cinnamon stick, star anise, clove, coriander, fish sauce, hoisin sauce, and soy sauce. Stir well to combine and bring the mixture to a gentle boil.
4. Simmer with beef: Return the seared beef to the pot. Reduce the heat to low and let the soup simmer until the beef is fully cooked and flavors meld, approximately 10-15 minutes.
5. Cook noodles: While the beef simmers, prepare the 8 ounces of rice stick noodles according to the package instructions (usually soaking or boiling until tender). Drain and set aside.
6. Strain broth: Remove and discard the cooked onion, ginger, garlic, cinnamon stick, star anise, and clove from the soup to leave a clear, aromatic broth.
7. Serve: Divide the cooked noodles into serving bowls, ladle the hot beef broth and tender beef slices over the noodles, and garnish with lime wedges, sriracha, and fresh bean sprouts to taste.

Notes

• For a spicier kick, adjust the amount of sriracha according to your preference.
• Be careful not to overcook the beef during the steaming process to keep it tender.
• If desired, fresh herbs like Thai basil or cilantro can be added for more authenticity and flavor.
• Rice stick noodles can be substituted with other rice noodle varieties if preferred.

Keywords: Vietnamese noodle soup, pho, beef noodle soup, rice stick noodles, Vietnamese broth soup, traditional Vietnamese recipe