45 min
Vietnamese Noodle Soup
Recipe GLPR69aba6e9a967c1
A fragrant and light beef broth soup infused with warming spices like star anise and cinnamon, topped with tender sliced beef sirloin, fresh herbs, and crisp vegetables. Rice noodles provide a delicate base for this authentic Vietnamese classic.
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Ingredients
8 ounces rice noodles
12 ounces lean beef sirloin, fat trimmed
Kosher salt
Freshly ground black pepper
1 large onion, halved
1 4-inch piece fresh ginger, unpeeled and halved
3 cups low-sodium beef broth
3 cups water
5 star anise pods
1 cinnamon stick
4 scallions, thinly sliced
2 jalapeño peppers (red and green if available), seeds removed for less heat, thinly sliced
1/2 cup fresh cilantro, torn
2 to 4 tablespoons fish sauce
1 cup fresh bean sprouts
Directions
Cook the rice noodles according to package directions. Drain and set aside.
Heat a large pot over high heat. Pierce the beef all over with a fork to break down the fibers, then season generously with kosher salt and black pepper. Sear the beef until the outside is browned and charred but the inside remains rare, about 2 to 3 minutes per side. Transfer to a plate to rest.
In the same pot, add the halved onion and halved ginger. Cook without stirring for about 4 minutes until lightly charred.
Pour in the beef broth and 3 cups of water. Add the star anise pods and cinnamon stick. Bring to a simmer, then reduce heat to medium-low. Simmer uncovered for about 20 minutes to infuse the spices into the broth.
While the broth simmers, thinly slice the scallions and jalapeños (remove the seeds if you prefer less heat), and tear the cilantro by hand. Thinly slice the reserved beef against the grain.
Stir the fish sauce into the broth and bring to a boil. Boil for 5 minutes, then remove from heat. Discard the ginger halves, star anise pods, and cinnamon stick. Remove the charred onion halves from the broth and slice them thinly.
Divide the cooked rice noodles among four bowls. Ladle the hot broth evenly into each bowl. Top with sliced beef, sliced onion, scallions, fresh cilantro, bean sprouts, and sliced jalapeños. Serve immediately.
