Spicy Vietnamese Beef-Noodle Soup

Oxmoor House
Star anise is a star-shaped, dark brown pod that is commonly used as a flavoring for Chinese teas. It can be found in Asian markets and some supermarkets.
9 servings (serving size: 1 cup)


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2 ounces dried rice noodles (about 1 cup cooked noodles)
4 cups water
2 (14-ounce) cans low-salt beef broth
3 star anise
2 green onions, trimmed and quartered
1 (1-inch) piece peeled fresh ginger, quartered
1 serrano chile, minced
1 2 ounces (1/2-inch-thick) boneless sirloin steak, trimmed and thinly sliced
1 cup thinly sliced green onions
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint
1/2 teaspoon salt
1/3 cup sliced fresh basil
3 tablespoons fresh lime juice


Prep: 17 Minutes
Cook: 30 Minutes
Stand: 10 Minutes

Place noodles in a large bowl. Cover with boiling water, and let stand 10 minutes. Drain.

Combine 4 cups water and next 5 ingredients in a large saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes. Strain mixture through a sieve into a bowl. Discard solids.

Return broth mixture to pan. Bring to a boil. Add rice noodles; cook 4 minutes. Add steak; reduce heat, and simmer 1 minute. Remove from heat. Stir in green onions and next 3 ingredients. Top each serving evenly with basil and lime juice.

Created date

March 2010

Nutritional Information

Calories 124
Fat 6.0 g
Satfat 2.4 g
Protein 8.8 g
Carbohydrate 7.3 g
Cholesterol 25 mg
Iron 1.1 mg
Sodium 341 mg
Caloriesfromfat 46 %
Fiber 0.7 g
Calcium 19 mg