Vietnamese Beef-Noodle Soup with Asian Greens

Yield: 4 servings
Community Recipe from


  • one 8 ounce(s) sirloin steak
  • 4 ounce(s) uncooked wide rice stick noodles
  • 1 1/2 cup(s) thinly sliced yellow onion
  • 3 WHOLE cloves
  • 2 cardamom pods
  • 2 clove(s) of garlic halved
  • one 3 inch piece peeled fresh ginger thinly sliced
  • 1 star anise
  • 4 cup(s) fat-free, less-sodium beef broth
  • 2 cup(s) water
  • 1 tablespoon(s) less-sodium soy sauce
  • 1 teaspoon(s) brown sugar
  • 2 teaspoon(s) fish sauce
  • 4 cup(s) baby bok choy leaves
  • 1 cup(s) snow peas trimmed
  • 1 small fresh Thai chile thinly sliced into rings
  • 1 cup(s) fresh bean sprouts
  • 1/4 cup(s) fresh basil leaves
  • 1/4 cup(s) fresh mint leaves
  • 4 lime wedges


  1. 1. Freeze beef for 10 minutes; cut across grain into 1/8-inch-thick slices.
  2. 2. Cook noodles according to package directions. Drain and rinse with cold water; drain.
  3. 3. Place onion and next 5 ingredients (through star anise) in a large saucepan; cook over medium-high heat for 5 minutes, stirring frequently. Add broth and 2 cups of 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. 4. Arrange 1/2 cup noodles into 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.
August 2011

This recipe is a personal recipe added by JenGor and has not been tested or endorsed by MyRecipes.

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