Vietnamese Noodle Soup

Name: Vietnamese Noodle Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Cuisine: Vietnamese
Ingredients: 2 litres beef stock; 1 teaspoon fish sauce; 1 tablespoon lime juice; 15 g ginger, finely sliced; 1 stick cinnamon stick; 200 g thick rice noodles; 300 g bok choy, halved; 300 g beef fillet, thinly sliced; 1 long red chilli, sliced; 5 green onions (scallions), thinly sliced; ¼ cup Thai basil leaves; ¼ cup fresh mint leaves

Recipe GLPR3ad4d98feccf1d

Vietnamese

Soup

45 min

175 cal

Servings: 8

Stovetop

SNAP eligible

A light and aromatic Vietnamese beef noodle soup featuring tender sliced beef fillet, thick rice noodles, and leafy bok choy in a fragrant ginger and cinnamon-infused broth. Finished with fresh herbs, lime juice, and a touch of fish sauce for authentic flavor.

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Ingredients

2 litres beef stock

1 teaspoon fish sauce

1 tablespoon lime juice

15 g ginger, finely sliced

1 stick cinnamon stick

200 g thick rice noodles

300 g bok choy, halved

300 g beef fillet, thinly sliced

1 long red chilli, sliced

5 green onions (scallions), thinly sliced

¼ cup Thai basil leaves

¼ cup fresh mint leaves

Directions

Pour the beef stock into a large pot and bring to a gentle simmer over medium heat.
Add the sliced ginger and cinnamon stick to the simmering broth. Allow the flavors to infuse for 10 minutes.
Stir in the fish sauce and lime juice to season the broth.
Cook the rice noodles according to package instructions until tender, then drain and divide evenly among serving bowls.
Add the bok choy halves to the simmering broth and cook for 3–4 minutes until tender-crisp.
Arrange the thinly sliced beef fillet on top of the noodles in each bowl.
Carefully ladle the hot broth and bok choy over the beef and noodles. The residual heat will cook the beef to a safe internal temperature of at least 145F.
Top each bowl with sliced red chilli, green onions, Thai basil leaves, and mint leaves. Serve immediately.

Comments

Grocery List Plus Editorial Staff3.75

Thai basil requires a trip to Harris Teeter's specialty produce section or a dedicated Asian market, a real detour for a weeknight soup. The 45-minute stated time omits the 15 minutes of slicing beef fillet and herbs, plus simmering broth—plan on a full hour. At eight servings, cost per bowl lands around $2.50–$3.00 once you factor in beef fillet at $12–$14 per pound; the specialty ingredients drive the price. This soup keeps beautifully and reheats gently, making it a smart make-ahead for meal prep, though the fresh herbs and beef are best eaten within two days.

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