International Eats

Vietnamese Inspired Beef Noodle Soup

Vietnamese cuisine is famous for its flavourful, noodle soups – why not try your own healthy version at home?

Recipe overview

Developed by Emily Richards (PH Ec.)

4 servings
35 minutes
(prep: 15 mins / cook: 20 mins)

Calories 220
Carbs 28 g
Sugar 3 g
Fibre 2 g

Time Required
35 mins

Carbohydrates
28 g/serving

Ingredients

1 onion, quartered
1½ inch (3.5 cm) piece fresh ginger, peeled and halved
1 each cinnamon stick and star anise (or 2 cloves)
2 cloves garlic
Pinch hot pepper flakes
4 cups (1 L) sodium reduced beef broth
1 cup (250 mL) water
½ cup (125 mL) matchstick or shredded carrot
Half a red bell pepper, thinly sliced
1 tbsp (15 mL) sodium reduced soy sauce
1 tbsp (15 mL) lime juice
4 oz (125 g) rice vermicelli noodles
1 striploin steak (about 8 oz/227 g), well trimmed and very thinly sliced
1 cup bean sprouts
¼ cup (50 mL) fresh cilantro, mint and basil leaves

You can ask the butcher to thinly slice your steak for you or use a sharp chef’s knife to get thin slices at home. Be sure to trim all the fat off the steak for the tastiest bowl of soup.

4 servings
35 minutes
(prep: 15 mins / cook: 20 mins)

Calories 220
Carbs 28 g
Sugar 3 g
Fibre 2 g

Directions

In a deep nonstick skillet, over medium high heat; brown onion and ginger on all sides. Reduce heat to medium low and stir in cinnamon, star anise, garlic and hot pepper flakes. Add broth and water; bring to a boil. Simmer for 10 minutes. Using a small sieve, remove all the solid pieces and discard. Stir in carrot, red pepper, soy sauce and lime juice.
In a saucepan of boiling water, cook noodles for about 2 minutes or until softened. Drain.
Divide noodles among soup bowls and top with steak. Ladle hot broth over top of steak to cook. Top with bean sprouts and fresh herbs to serve.

Tip: If you want a more well-done steak in your soup, stir the steak into the broth and cook for about 3 minutes.