Vietnamese Beef-Noodle Soup with Asian Greens

Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke

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.

Yield: 4 servings
Recipe from Cooking Light

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 303
  • Fat: 8.3g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 24.2g
  • Carbohydrate: 31.1g
  • Fiber: 2.8g
  • Cholesterol: 51mg
  • Iron: 4.2mg
  • Sodium: 900mg
  • Calcium: 120mg

Ingredients

  • 1 (8-ounce) sirloin steak
  • 4 ounces uncooked wide rice stick 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
  • 4 cups fat-free, less-sodium 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 fresh 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

Preparation

  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 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.
  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.
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