Vietnamese Beef-Noodle Soup with Asian Greens
Warm Up with Authentic Vietnamese Beef Soup (Pho Bo Inspired!)
Craving a comforting and flavorful soup that transports you straight to the streets of Hanoi? Look no further! Our Vietnamese Beef Soup is a simplified, yet incredibly satisfying take on the classic pho bo. This recipe delivers all the aromatic goodness and tender beef you love, without requiring hours of simmering. It’s perfect for a weeknight meal or a cozy weekend gathering.
This isn’t strictly traditional pho – we’ve streamlined the process to make it accessible for home cooks without sacrificing flavor. We build a deeply aromatic broth using warming spices like cardamom, star anise, and cloves, then infuse it with beefy goodness and a touch of sweetness. Thinly sliced steak cooks quickly in the hot broth, creating a delightful contrast of textures with the tender noodles and crisp vegetables.
What makes this recipe special?
- Quick & Easy: Ready in under an hour, making it perfect for busy weeknights.
- Flavorful Broth: Aromatic spices create a complex and satisfying base.
- Fresh Ingredients: Vibrant vegetables and herbs add a burst of freshness.
- Customizable: Adjust the spice level to your liking!
Serving Suggestions:
Don’t forget the garnishes! A generous handful of fresh basil, mint, bean sprouts, and a squeeze of lime juice are essential for completing this dish. You can also add a drizzle of sriracha or hoisin sauce for extra flavor.
Frequently Asked Questions:
- Can I use a different cut of beef? While sirloin is recommended for its tenderness, you can also use flank steak or ribeye. Just be sure to slice it thinly against the grain.
- Can I make the broth ahead of time? Absolutely! The broth can be made up to 2 days in advance and stored in the refrigerator. This will save you even more time on the day you plan to serve the soup.
- What kind of noodles should I use? Wide rice stick noodles are traditional, but you can also use vermicelli rice noodles if you prefer.
- Is this recipe gluten-free? Yes, this recipe is naturally gluten-free, but always double-check the labels of your soy sauce and fish sauce to ensure they don’t contain any hidden gluten.
- Can I add other vegetables? Feel free to experiment with other vegetables like mushrooms, carrots, or broccoli.
Get ready to slurp your way to happiness with this delicious and easy Vietnamese Beef Soup!
Vietnamese Beef Soup
Ingredients
- 8 ounce Sirloin Steak
- 4 ounce Wide Rice Stick Noodles
- 1 1/2 cups Yellow Onion Thinly sliced
- 3 whole Cloves
- 2 each Cardamom Pods
- 2 each Garlic Cloves Halved
- 3 inch Ginger Peeled and thinly sliced
- 1 each Star Anise
- 4 cups Beef Broth
- 2 cups Water
- 1 tablespoon Less-Sodium Soy Sauce
- 1 teaspoon Brown Sugar
- 2 teaspoons Fish Sauce
- 4 cups Baby Bok Choy Leaves
- 1 cup Snow Peas Trimmed
- 1 small Thai Chile Thinly sliced into rings
- 1 cup Bean Sprouts
- 1/4 cup Basil Leaves Fresh
- 1/4 cup Mint Leaves Fresh
- 4 each Lime Wedges
Instructions
- Freeze beef for 10 minutes; cut across grain into 1/8-inch-thick slices.
- Cook noodles according to package directions. Drain and rinse with cold water; drain.
- Place onion and next 5 ingredients (through star anise) in a large saucepan; cook over medium-high heat 5 minutes, stirring frequently.
- Add broth and 2 cups water; bring to a boil.
- Strain broth mixture though a fine sieve over a bowl; discard solids.
- Return broth to pan. Add soy sauce, sugar, and fish sauce; bring to a boil.
- Add bok choy and snow peas; simmer 4 minutes or until peas are crisp-tender and bok choy wilts.
- Arrange 1/2 cup noodles into each of 4 large bowls.
- Divide raw beef and chile slices evenly among bowls.
- Ladle about 1 cup of broth into each bowl.
- Garnish with bean sprouts, basil, and mint. Serve immediately with lime wedges.
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