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

Vietnamese Inspired Beef Noodle Soup
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

Carbohydrate grain

28 g/serving


  • 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


  1. 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.
  2. In a saucepan of boiling water, cook noodles for about 2 minutes or until softened. Drain.
  3. 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.

Vegetarian Option:

Substitute beef broth with vegetable broth and use half a package of firm tofu – cut into cubes – instead of beef.

Nutritional Info

Per serving (1 of 4)

  • Calories  220
  • Protein  18 g
  • Total fat  4 g
    • Saturated fat  2 g
    • Trans fat  0 g
    • Cholesterol  30 mg
  • Carbohydrates  28 g
    • Fibre  2 g
    • Total sugars  3 g
    • Added sugars  0 g
  • Sodium  580 mg
  • Potassium  330 mg

© 2019 Heart and Stroke Foundation of Canada. Reproduced with permission from the Heart and Stroke Foundation.


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