A quick pho-style beef noodle soup: thinly sliced beef poached in ginger-garlic broth, served over rice noodles with mint, cilantro, bean sprouts, and lime.

Prep time: 20 minutesCook time: 15 minutesTotal time: 35 minutesServings: 4 servingsDifficulty: Medium

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This Vietnamese-style beef noodle soup is full of spring freshness: fragrant herbs, silky slices of beef, and a generous bowl of rice noodles and vegetables. It is a light yet satisfying main that feels brand new every time.

Ingredients

  • 300 g (10 oz) thinly sliced beef
  • 200 g (7 oz) dried rice noodles
  • 1 liter (4 cups) beef broth
  • 1 small handful fresh mint leaves
  • 1 small handful fresh cilantro
  • 100 g (3.5 oz) bean sprouts
  • 1 lime, cut into wedges
  • 2 tablespoons fish sauce
  • 1 tablespoon light soy sauce
  • 1 red chili, sliced
  • 2 cloves garlic, minced
  • 1 onion, sliced
  • 3 slices fresh ginger

Instructions

  1. Cook the rice noodles according to the package directions, drain, and set aside.
  2. In a large pot, bring the beef broth to a boil with the ginger, garlic, and onion, then lower the heat and simmer for 10 minutes.
  3. Add the sliced beef and cook just until it is no longer pink, about 3 minutes. Season with the fish sauce and soy sauce.
  4. Divide the noodles among bowls, ladle the hot broth and beef over the top, and add the bean sprouts, mint, cilantro, chili, and lime wedges.
  5. Adjust to taste at the table with extra fish sauce or a squeeze of lime.

Tips

  • Adjust the amount of chili to suit your heat tolerance.
  • To slice the beef paper-thin, firm it up in the freezer for 20 to 30 minutes first.

Nutrition

Calories: about 350 per serving | Protein: 20 g | Carbs: 45 g | Fat: 10 g

Beef noodle soupPhoVietnamese recipesFresh herbs

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