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Vietnamese Beef Noodle Soup

SUBMITTED BY: MARYLEVER

"This is a simplified version of a Vietnamese beef noodle soup. The Vietnamese make the broth from scratch, and simmer it for hours."
PREP TIME  30 Min
COOK TIME  15 Min
READY IN  45 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 4 ounces dried rice noodles
  • 6 cups cold water
  • 3 (10.5 ounce) cans condensed beef broth
  • 1 teaspoon chopped fresh ginger root
  • 1/2 teaspoon kosher salt
  • 1 Thai chile, chopped
  • 1/2 pound boneless top round steak, sliced very thin
  • 1/4 pound fresh basil
  • 4 tablespoons snipped fresh cilantro
  • 1/4 pound mung bean sprouts
  • 4 green onions, thinly sliced
  • 4 wedges lime
  • hot pepper sauce (optional)
  • oyster sauce (optional)

DIRECTIONS

  1. Soak noodles in cold water for 30 minutes. Drain. Bring water to a boil in large pot. Add noodles, and boil 3 to 5 minutes - don't overcook. Drain, and rinse with cold water. Set aside.
  2. Meanwhile, combine beef broth, ginger, salt, and Thai pepper in a saucepan. Bring to a boil, and simmer for 15 minutes.
  3. Place equal portions of noodles into 4 large soup bowls, and place raw beef on top. Ladle hot broth over noodles and beef. Garnish with lime wedges, basil leaves, cilantro, mung beans, and green onions, and serve with hot pepper sauce and oyster sauce.

Note

It's easier to slice the beef if it has been partially frozen beforehand.

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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 10, 2006 by Nhi Torres
If this recipe is meant to be equivalent to Vietnamese Pho, then it is far from it. It is missing many key ingredients that make Pho really Pho. To really make this a quick short cut Pho recipe, then just buy the Pho paste at the Asian markets and add it in to give it the Pho flavor.

2 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 28, 2006 by CALICHICK
I really enjoyed this recipe. Instead of cutting the steak in really thin slices and cut it in strips and cooked it in the beef broth. I also left out the ginger because I didn't have any. I will try it again and add the ginger next time. This is such a light and refreshing soup.

2 users found this review helpful
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 25, 2006 by ninelee
Made this tonight for my husband and I. I have to say I thought it was an ok dish but my husband just raved over it. I cannot really say why I thought it was just ok, normally I love Asian food and cook lots of Thai, Phillipino and Korean. I think it was just me tonight maybe and not the dish. Anyways, my husband definitely wants me to make it again so thanks for the recipe! PS. use extra cilantro and green onions are recommended!

1 user found this review helpful


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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 259

  • Total Fat: 5.8g
  • Cholesterol: 43mg
  • Sodium: 2166mg
  • Total Carbs: 31.4g
  •     Dietary Fiber: 2.9g
  • Protein: 20.7g

VIEW DETAILED NUTRITION

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