Vietnamese 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
Scale
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
Find it online: https://topreci.com/vietnamese-noodle-soup-recipe/
