Vietnamese Noodle Soup Recipe
Introduction
Vietnamese Noodle Soup is a fragrant and comforting dish featuring tender beef slices in a rich, aromatic broth. This recipe brings warm spices and fresh flavors together for a delightful bowl perfect any day of the week.
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, for serving
- Sriracha, for serving
- Bean sprouts, for serving
Instructions
- 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. The beef will finish cooking in the broth, so avoid overcooking now.
- Step 2: Remove the seared beef and set aside. Add the quartered onion, ginger, and halved garlic cloves to the pot. Cook, stirring occasionally, until the vegetables are tender and lightly toasted.
- 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.
- Step 4: Return the beef slices to the pot. Reduce the heat to low and simmer until the beef is fully cooked and tender.
- Step 5: While the beef simmers, prepare the rice stick noodles according to the package instructions. Drain and set aside.
- Step 6: Remove the onion, ginger, garlic, cinnamon stick, star anise, and clove from the soup and discard them.
- Step 7: To serve, place cooked noodles in bowls and ladle the hot beef soup over them. Garnish with lime wedges, sriracha, and bean sprouts as desired.
Tips & Variations
- For a richer broth, simmer the soup for an additional 30 minutes before adding the beef back in.
- Substitute beef tenderloin with thinly sliced chicken breast or tofu for a different protein option.
- Add fresh herbs like basil or cilantro for an extra burst of flavor at serving.
- If you prefer a spicier soup, increase the amount of sriracha or add sliced chili peppers.
Storage
Store leftover soup and noodles separately in airtight containers in the refrigerator for up to 3 days. Reheat the soup gently on the stove until hot, then add freshly cooked noodles or reheat the noodles separately before serving to maintain texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the broth in advance?
Yes, the broth can be made a day ahead and refrigerated. This allows the flavors to deepen, making the soup even more aromatic.
What are suitable noodle alternatives?
If rice stick noodles are unavailable, you can use flat rice noodles or even thin egg noodles, though the taste and texture may vary slightly from the traditional dish.
PrintVietnamese Noodle Soup Recipe
A fragrant and comforting Vietnamese noodle soup featuring tender seared beef tenderloin, aromatic broth infused with spices like star anise and cinnamon, and delicate rice stick noodles. This soup is garnished with fresh lime wedges, bean sprouts, and a splash of Sriracha for a perfect balance of flavors and heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Vietnamese
Ingredients
Beef and Broth
- 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
Noodles and Garnishes
- 8 ounces rice stick noodles (pad thai noodles)
- Lime wedges (for serving)
- Sriracha (for serving)
- Bean sprouts (for serving)
Instructions
- Sear the beef: Heat the sesame oil in a large pot over medium-high heat. Add the thinly sliced beef tenderloin and quickly sear it on all sides until just browned. The beef will finish cooking in the broth later.
- Cook aromatics: Remove the seared beef and set aside. Add the quartered onion, ginger, and halved garlic cloves to the pot. Cook over medium heat, stirring occasionally, until the aromatics are tender and lightly toasted, enhancing their flavors.
- Prepare the broth: Pour in the beef broth and water, then add the cinnamon stick, star anise, clove, coriander, fish sauce, hoisin sauce, and soy sauce. Stir to combine and bring the mixture to a gentle boil.
- Simmer the soup: Return the beef to the pot, reduce heat to low, and let the soup simmer until the beef is fully cooked and tender. This will also allow the broth to develop rich flavors from the spices and aromatics.
- Cook noodles: While the soup simmers, boil the rice stick noodles according to package instructions. Once cooked, drain the noodles and set them aside.
- Strain the broth: Remove and discard the cooked onion, ginger, garlic, cinnamon stick, star anise, and clove from the soup to avoid overpowering bitterness.
- Serve: Divide the cooked noodles into serving bowls. Ladle the hot broth with beef over the noodles. Garnish with lime wedges, bean sprouts, and Sriracha to taste for an added fresh and spicy kick.
Notes
- For a richer flavor, simmer the broth longer—up to an hour—before adding the beef back in.
- Adjust the amount of Sriracha according to your spice preference.
- Rice stick noodles are delicate, so avoid overcooking them to maintain their texture.
- Fresh herbs like Thai basil or cilantro can be added as garnish for an extra burst of flavor.
- Use lean cuts of beef to keep the soup light and healthy.
Keywords: Vietnamese noodle soup, pho-inspired, beef noodle soup, rice stick noodles, aromatic broth, easy Vietnamese recipe
