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Spicy Vietnamese Beef Noodle Soup

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  Dried rice noodles 2 Ounce, dried
  Water 4 Cup (64 tbs)
  Canned low salt beef broth 28 Ounce (2 Cans, 14 Ounce Each)
  Star anise 3
  Green onions 2 , trimmed and quartered
  Peeled ginger 1 Inch, quartered (1 Piece, Fresh)
  Serrano chile 1 , minced
  Boneless sirloin steak 12 Ounce, trimmed and thinly sliced (1/2 Inch Thick)
  Thinly sliced green onion 1 Cup (16 tbs)
  Chopped fresh cilantro 1⁄2 Cup (8 tbs)
  Chopped fresh mint 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Sliced fresh basil 1⁄3 Cup (5.33 tbs)
  Fresh lime juice 3 Tablespoon

1. Place noodles in a large bowl. Cover with boiling water, and let stand 10 minutes. Drain.
2. Combine 4 cups water and next 5 ingredients in a large saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes. Strain mixture through a sieve into a bowl. Discard solids.
3. Return broth mixture to pan. Bring to a boil. Add rice noodles; cook 4 minutes. Add steak; reduce heat, and simmer 1 minute. Remove from heat. Stir in green onions and next 3 ingredients. Top each serving evenly with basil and lime juice.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1096 Calories from Fat 425

% Daily Value*

Total Fat 47 g72.5%

Saturated Fat 17.6 g88%

Trans Fat 0 g

Cholesterol 159.9 mg53.3%

Sodium 1271.6 mg53%

Total Carbohydrates 68 g22.6%

Dietary Fiber 6.9 g27.4%

Sugars 6.8 g

Protein 99 g198%

Vitamin A 132.4% Vitamin C 133.4%

Calcium 28.7% Iron 58.9%

*Based on a 2000 Calorie diet

Spicy Vietnamese Beef Noodle Soup Recipe