Vietnamese Beef Noodle Soup

This shortcut version of pho, Vietnam’s beloved comfort food, comes together quickly for a satisfying bowl of goodness. Use Thai basil, if it is available, for a more authentic flavor.

RatingDifficultyIntermediate

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Yields6 Servings
Cook Time20 mins

 1 tbsp (15 mL) canola oil
 3 garlic cloves, minced
 1 onion, thinly sliced
 1 tbsp (15 mL) grated fresh ginger
 1⁄2 tsp ( 2 mL) Chinese five-spice powder
 8 cups (2 L) ready-to-use beef broth
 2 tbsp (30 mL) hoisin sauce
 2 tbsp (30 mL) fish sauce
 8 oz (250 g) dried flat rice noodles
 1 lb (500 g) boneless beef sirloin steak, cut into very thin slices
 2 green onions, thinly sliced
 2 cups (500 mL) bean sprouts
 1 cup (250 mL) chopped fresh cilantro
 1⁄2 cup (250 mL) chopped fresh mint or basil
 2 limes, quartered
 1 jalapeño pepper, thinly sliced (optional)
 Sriracha

1

In a large pot, heat oil over medium heat. Sauté garlic, onion and ginger for 5 minutes. Add five-spice powder, broth, hoisin sauce and fish sauce; bring to a boil. Boil for 5 minutes. Add noodles and boil for 5 minutes. Stir in beef and boil until noodles are tender and beef is hot. (Be careful not to overcook noodles or they will become mushy.)

2

Ladle soup into large bowls and sprinkle with green onions, bean sprouts, cilantro and mint. Serve with lime quarters, jalapeño slices (if using) and Sriracha.

3

Tip: Place beef in freezer for 15 minutes before slicing; this makes it easier to slice the meat very thinly.

4

Courtesy of Best of Bridge Weekday Suppers by Sylvia Kong & Emily Richards © 2018 www.robertrose.ca.
Reprinted with permission. Available where books are sold.

Image credit: Matt Johnannsson, Reflector Inc.

Ingredients

 1 tbsp (15 mL) canola oil
 3 garlic cloves, minced
 1 onion, thinly sliced
 1 tbsp (15 mL) grated fresh ginger
 1⁄2 tsp ( 2 mL) Chinese five-spice powder
 8 cups (2 L) ready-to-use beef broth
 2 tbsp (30 mL) hoisin sauce
 2 tbsp (30 mL) fish sauce
 8 oz (250 g) dried flat rice noodles
 1 lb (500 g) boneless beef sirloin steak, cut into very thin slices
 2 green onions, thinly sliced
 2 cups (500 mL) bean sprouts
 1 cup (250 mL) chopped fresh cilantro
 1⁄2 cup (250 mL) chopped fresh mint or basil
 2 limes, quartered
 1 jalapeño pepper, thinly sliced (optional)
 Sriracha

Directions

1

In a large pot, heat oil over medium heat. Sauté garlic, onion and ginger for 5 minutes. Add five-spice powder, broth, hoisin sauce and fish sauce; bring to a boil. Boil for 5 minutes. Add noodles and boil for 5 minutes. Stir in beef and boil until noodles are tender and beef is hot. (Be careful not to overcook noodles or they will become mushy.)

2

Ladle soup into large bowls and sprinkle with green onions, bean sprouts, cilantro and mint. Serve with lime quarters, jalapeño slices (if using) and Sriracha.

3

Tip: Place beef in freezer for 15 minutes before slicing; this makes it easier to slice the meat very thinly.

4

Courtesy of Best of Bridge Weekday Suppers by Sylvia Kong & Emily Richards © 2018 www.robertrose.ca.
Reprinted with permission. Available where books are sold.

Image credit: Matt Johnannsson, Reflector Inc.

Vietnamese Beef Noodle Soup
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