Vietnamese Beef-Noodle Soup with Asian Greens

Oxmoor House
Vietnamese Beef-Noodle Soup with Asian GreensRecipe
Photo: Oxmoor House
Introduce your taste buds to Vietnamese cuisine with this quick and easy soup. The rich broth, aromatic herbs, and tender steak will leave you wanting more.
4 servings


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1 (8-ounce) boneless sirloin steak
4 ounces uncooked wide rice sticks (rice-flour noodles)
1 1/2 cups thinly sliced yellow onion
3 whole cloves
2 cardamom pods
2 garlic cloves, halved
1 (3-inch) piece peeled fresh ginger, thinly sliced
1 star anise
3 cups fat-free, lower-sodium beef broth {Check for Gluten}
3 cups water
1 tablespoon lower-sodium soy sauce {Check for Gluten}
1 teaspoon brown sugar
2 teaspoons fish sauce (such as Thai Kitchen)
4 cups baby bok choy leaves
1 cup snow peas, trimmed
1 small Thai chile, thinly sliced into rings
1 cup fresh bean sprouts
1/4 cup fresh basil leaves
1/4 cup fresh mint leaves
4 lime wedges


1. Freeze beef 10 minutes; cut across grain into 1/8-inch-thick slices.

2. Cook noodles according to package directions. Drain and rinse with cold water; drain.

3. Place onion and next 5 ingredients in a large saucepan; cook over medium-high heat 5 minutes, stirring frequently. Add broth and 3 cups water; bring to a boil. Strain broth mixture through 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.

4. Arrange 1/2 cup noodles in each of 4 large bowls. Divide raw beef and chile slices evenly among bowls. Ladle about 1 2/3 cups hot soup over each serving (broth will cook beef). Top each serving with 1/4 cup bean sprouts, 1 tablespoon basil, and 1 tablespoon mint. Serve with lime wedges.

Created date

November 2011

Nutritional Information

Calories 262
Fat 4.3 g
Satfat 1.6 g
Monofat 1.5 g
Polyfat 0.4 g
Protein 17.5 g
Carbohydrate 37.7 g
Fiber 3.8 g
Cholesterol 28 mg
Iron 3.9 mg
Sodium 777 mg
Calcium 131 mg