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.

15 Minutes

RatingDifficultyIntermediate

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Yields46 Servings
Cook Time20 mins

 1 tbsp canola oil 15 mL
 3 garlic cloves, minced
 1 onion, thinly sliced
 1 tbsp grated fresh ginger 15 mL
 1⁄2 tsp Chinese five-spice powder 2 mL
 8 cups ready-to-use beef broth 2 L
 2 tbsp hoisin sauce 30 mL
 2 tbsp fish sauce 30 mL
 8 oz dried flat rice noodles 250 g
 1 lb boneless beef sirloin steak, cut into very thin slices 500 g
 2 green onions, thinly sliced
 2 cups bean sprouts 500 mL
 1 cup chopped fresh cilantro 250 mL
 1⁄2 cup chopped fresh mint or basil 125 mL
 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.

Ingredients

 1 tbsp canola oil 15 mL
 3 garlic cloves, minced
 1 onion, thinly sliced
 1 tbsp grated fresh ginger 15 mL
 1⁄2 tsp Chinese five-spice powder 2 mL
 8 cups ready-to-use beef broth 2 L
 2 tbsp hoisin sauce 30 mL
 2 tbsp fish sauce 30 mL
 8 oz dried flat rice noodles 250 g
 1 lb boneless beef sirloin steak, cut into very thin slices 500 g
 2 green onions, thinly sliced
 2 cups bean sprouts 500 mL
 1 cup chopped fresh cilantro 250 mL
 1⁄2 cup chopped fresh mint or basil 125 mL
 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.

Vietnamese Beef Noodle Soup
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