Vietnamese Beef-Noodle Soup with Asian Greens


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Oxmoor House
Vietnamese Beef-Noodle Soup with Asian Greens Recipe
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