Vietnamese Beef Noodle Soup

Name: Vietnamese Beef Noodle Soup
Total time: 1 h 35 min
Yield: 6
Ingredients: 4 liters beef broth; 1 large onion, sliced into rings; 6 slices fresh ginger root; 1 stalk lemongrass; 1 cinnamon stick; 1 tsp whole black peppercorns; 500 g bean sprouts; 1 cup fresh basil leaves; 1 cup fresh mint leaves; 1 cup loosely packed cilantro leaves; 3 fresh jalapeno peppers, sliced into rings; 2 limes, cut into wedges; 450 g dried rice noodles; 450 g sirloin tip, thinly sliced; 3 tbsp fish sauce; 0.5 tbsp hoisin sauce; 1 dash hot pepper sauce

A fragrant and flavorful Vietnamese beef noodle soup with rice noodles, tender beef slices, and an assortment of fresh herbs, veggies, and sauces.

1 hr 35 min

easy

528kcal

calories

73g

carbohydrates

14g

fat

fiber

27g

protein

2844mg

sodium

sugar

Lunch Vietnamese

Ingredients

4 liters beef broth

1 large onion, sliced into rings

6 slices fresh ginger root

1 stalk lemongrass

1 cinnamon stick

1 tsp whole black peppercorns

500 g bean sprouts

1 cup fresh basil leaves

1 cup fresh mint leaves

1 cup loosely packed cilantro leaves

3 fresh jalapeno peppers, sliced into rings

2 limes, cut into wedges

450 g dried rice noodles

450 g sirloin tip, thinly sliced

3 tbsp fish sauce

0.5 tbsp hoisin sauce

1 dash hot pepper sauce

Directions

Step 1

In a large pot, combine the beef broth, onion, ginger, lemongrass, cinnamon stick, and peppercorns. Bring to a boil, then reduce the heat, cover, and let it simmer for 1 hour.

Step 2

After 45 minutes of simmering the broth, soak the rice noodles in a bowl filled with hot water until soft, about 15 minutes. Drain the noodles.

Step 3

While the noodles are soaking, arrange the bean sprouts, basil, mint, cilantro, jalapeños, and lime wedges on a platter.

Step 4

Divide the drained noodles among six large soup bowls and place the raw beef slices on top. Ladle the hot broth over the noodles and beef. Serve alongside the platter of toppings and garnish with fish sauce, hoisin sauce, and hot pepper sauce.