Description
This Vietnamese Noodle Soup Recipe features tender slices of beef tenderloin simmered in a fragrant broth infused with aromatic spices like cinnamon, star anise, and cloves. The broth is enriched with fish sauce, hoisin, and soy sauce for depth of flavor. Served over delicate rice stick noodles and topped with fresh lime wedges, sriracha, and crunchy bean sprouts, this comforting dish delivers a perfect balance of savory, sweet, and spicy notes in every bowl.
Ingredients
Scale
Main Ingredients
- ½ pound beef tenderloin, sliced thinly
- 1 tablespoon sesame oil
- 1 medium yellow onion, quartered
- 1 large knob of ginger, peeled and quartered
- 4 cloves garlic, cut in half
- 4 cups beef broth
- 4 cups water
- 1 cinnamon stick
- 1 whole star anise
- 1 clove
- ½ teaspoon coriander
- 1 tablespoon fish sauce
- 2 teaspoons hoisin sauce
- 2 teaspoons soy sauce
- 8 ounces rice stick noodles (pad thai noodles)
Toppings
- Lime wedges
- Sriracha sauce
- Bean sprouts
Instructions
- Sear the Beef: Heat the sesame oil in a large pot over medium-high heat. Add the thinly sliced beef tenderloin and quickly sear on all sides to seal in the juices. Remove the beef and set it aside; it will finish cooking in the broth later.
- Sauté Aromatics: In the same pot, add the quartered yellow onion, ginger, and halved garlic cloves. Cook while stirring occasionally until the ingredients become tender and slightly toasted, enhancing their flavors.
- Prepare the Broth: Pour in the beef broth and water. Add the cinnamon stick, star anise, clove, coriander, fish sauce, hoisin sauce, and soy sauce. Stir the mixture thoroughly and bring it to a gentle boil to meld the spices and sauces together.
- Simmer with Beef: Return the seared beef to the pot, reduce the heat to low, and let the broth simmer until the beef is fully cooked and tender. Meanwhile, cook the rice stick noodles according to package directions, then drain and set aside.
- Strain the Broth: Remove and discard the solids from the broth—onion, ginger, garlic, cinnamon stick, star anise, and clove—to leave a clear, flavorful soup base.
- Assemble and Serve: Place a serving of cooked noodles in each bowl, ladle the hot broth with beef over the noodles, and top with lime wedges, sriracha, and fresh bean sprouts for added texture and flavor.
Notes
- For an even richer broth, simmer the broth longer before adding the beef.
- Adjust the spiciness by varying the amount of sriracha to taste.
- Rice stick noodles can be soaked in hot water as an alternative to boiling if preferred.
- You can substitute beef tenderloin with thinly sliced sirloin or flank steak.
- Fresh herbs like Thai basil or cilantro can be added as toppings for more authentic flavor.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups broth with noodles and beef)
- Calories: 320
- Sugar: 3 g
- Sodium: 950 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg
