Vietnamese Beef Soup Photo
Vietnamese Beef Soup

YIELD Makes 6 servings


3/4 pound boneless beef top sirloin or top round steak
3 cups water
1 can (14-1/2 ounces) beef broth
1 can (10-1/2 ounces) condensed consommé, undiluted
2 tablespoons reduced-sodium soy sauce
2 tablespoons minced fresh ginger
1 cinnamon stick (3 inches long)
4 ounces rice noodles (rice sticks), about 1/8 inch wide
1/2 cup thinly sliced or julienned carrots
2 cups fresh bean sprouts
1 small red onion, halved and thinly sliced
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh basil
2 jalapeño peppers,* minced or 1 to 3 teaspoons Chinese chili sauce or paste
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.


  1. Place beef in freezer 45 minutes or until firm. Meanwhile, combine water, beef broth, consommé, soy sauce, ginger and cinnamon stick in large saucepan; bring to a boil over high heat. Reduce heat to low; simmer, covered, 20 to 30 minutes. Remove cinnamon stick; discard. Meanwhile, place rice noodles in large bowl and cover with warm water; let stand until softened, about 20 minutes.
  2. Slice beef lengthwise in half, then crosswise into very thin strips. Drain noodles. Place noodles and carrots in simmering broth; cook 2 to 3 minutes or until noodles are tender. Add beef and bean sprouts; cook 1 minute or until beef is no longer pink.
  3. Remove from heat; stir in red onion, cilantro, basil and jalapeño peppers. To serve, lift noodles from soup with fork and place in bowls. Ladle remaining ingredients and broth over noodles.
This recipe appears in: Asian
Serving Size: 1 bowl soup (1/6 of total recipe)
Sodium 800 mg
Protein 16 g
Fiber 1 g
Carbohydrate 23 g
Cholesterol 32 mg
Saturated Fat 1 g
Total Fat 3 g
Calories from Fat 15 %
Calories 180
Meat 1-1/2
Vegetable 1
Starch 1
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