Vietnamese Beef Noodle Soup
supper soup, easy, comfort food, international
- 1 tbsp canola oil 15 mL
- 3 cloves garlic, minced
- 1 onion thinly sliced
- 1 tbsp ginger, freshly grated
- 1/2 tsp Chinese five-spice powder 2 mL
- 8 cups ready-to-use beef broth 2 L
- 2 tbsp hoisin sauce 30 mL
- 2 tbsp fish sauce 30 mL
- 8 oz dried flat rice noodles 250 g
- 1 lb boneless beef sirloin steak, into very thin slices 500 g
- 2 green onions, thinly sliced
- 2 cups bean sprouts 500 mL
- 1 cup chopped fresh cilantro 250 mL
- 1/2 cup chopped fresh mint or basil 125 mL
- 2 limes, quartered
- 1 jalapeño pepper, thinly sliced (optional)
In a large pot, heat oil over medium heat. Sauté garlic, onion and ginger for 5 minutes.
Add five-spice powder, broth, hoisin sauce and fish sauce; bring to a boil.
Boil for 5 minutes. Add noodles and boil for 5 minutes.
Stir in beef and boil until noodles are tender and beef is hot. (Be careful not to overcook noodles or they will become mushy.)
Ladle soup into large bowls and sprinkle with green onions, bean sprouts, cilantro and mint.
Serve with lime quarters, jalapeño slices (if using) and Sriracha.
Tip: Place beef in freezer for 15 minutes before slicing; this makes it easier to slice the meat very thinly.