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5 from 1 vote

Vietnamese Beef Noodle Soup

supper soup, easy, comfort food, international 
Course: Main Course

Ingredients

  • 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)
  • Sriracha

Instructions

  • 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.