Vietnamese-Style Beef Noodle Soup
By America's Test KitchenPublished on August 22, 2007
Time
1¼ hours
Yield
Serves 4
Ingredients
8 ounces thick rice noodles
Broth
5 cups low-sodium chicken broth 4 medium cloves garlic, smashed and peeled2 inch piece fresh ginger, peeled, cut into ⅛-inch rounds, and smashed2 cinnamon sticks (3-inch)2 star anise 2 tablespoons Asian fish sauce 1 tablespoon soy sauce 1 tablespoon granulated sugarSoup
12 ounces sirloin steak, sliced crosswise into ¼-inch stripsGround black pepper 1 tablespoon vegetable oil 2 cups bean sprouts (about 5 ounces)1 jalapeño chile, sliced thin2 scallions, white and green parts, sliced thin on an angle⅓ cup loose-packed fresh basil leaves, leaves torn in half if large½ cup loose-packed fresh mint leaves, leaves torn in half if large½ cup loose-packed fresh cilantro leaves 2 tablespoons chopped unsalted roasted peanuts lime wedgesBefore You Begin
For this soup, be sure to have all the vegetables and herbs ready at hand.
Instructions
- Bring 4 quarts water to boil in large pot. Off heat, add rice noodles, and let sit until tender, 10 to 15 minutes. Drain and distribute among four bowls.
- Bring all ingredients to boil in medium saucepan over medium-high heat. Reduce heat to low; simmer partially covered to blend flavors, about 20 minutes. Remove solids with slotted spoon and discard. Cover and keep hot over low heat until ready to serve.
- Season steak with salt and pepper. Heat oil in medium skillet over medium-high heat until shimmering. Add half of steak slices in single layer and sear until well-browned, 1 to 2 minutes on each side; set aside. Repeat with remaining slices.
- Divide the noodles and sprouts among the bowls. Add the steak, then ladle in the broth. Sprinkle on the remaining ingredients and serve immediately, passing lime wedges separately.
for the noodles
for the broth
for the steak
assembling the soup
Time
1¼ hoursYield
Serves 4Ingredients
8 ounces thick rice noodles
Broth
5 cups low-sodium chicken broth
4 medium cloves garlic, smashed and peeled
2 inch piece fresh ginger, peeled, cut into ⅛-inch rounds, and smashed
2 cinnamon sticks (3-inch)
2 star anise
2 tablespoons Asian fish sauce
1 tablespoon soy sauce
1 tablespoon granulated sugar
Soup
12 ounces sirloin steak, sliced crosswise into ¼-inch strips
Ground black pepper
1 tablespoon vegetable oil
2 cups bean sprouts (about 5 ounces)
1 jalapeño chile, sliced thin
2 scallions, white and green parts, sliced thin on an angle
⅓ cup loose-packed fresh basil leaves, leaves torn in half if large
½ cup loose-packed fresh mint leaves, leaves torn in half if large
½ cup loose-packed fresh cilantro leaves
2 tablespoons chopped unsalted roasted peanuts
lime wedges
Test Kitchen Techniques
Ingredients
8 ounces thick rice noodles
Broth
5 cups low-sodium chicken broth
4 medium cloves garlic, smashed and peeled
2 inch piece fresh ginger, peeled, cut into ⅛-inch rounds, and smashed
2 cinnamon sticks (3-inch)
2 star anise
2 tablespoons Asian fish sauce
1 tablespoon soy sauce
1 tablespoon granulated sugar
Soup
12 ounces sirloin steak, sliced crosswise into ¼-inch strips
Ground black pepper
1 tablespoon vegetable oil
2 cups bean sprouts (about 5 ounces)
1 jalapeño chile, sliced thin
2 scallions, white and green parts, sliced thin on an angle
⅓ cup loose-packed fresh basil leaves, leaves torn in half if large
½ cup loose-packed fresh mint leaves, leaves torn in half if large
½ cup loose-packed fresh cilantro leaves
2 tablespoons chopped unsalted roasted peanuts
lime wedges
Test Kitchen Techniques
Ingredients
8 ounces thick rice noodles
Broth
5 cups low-sodium chicken broth
4 medium cloves garlic, smashed and peeled
2 inch piece fresh ginger, peeled, cut into ⅛-inch rounds, and smashed
2 cinnamon sticks (3-inch)
2 star anise
2 tablespoons Asian fish sauce
1 tablespoon soy sauce
1 tablespoon granulated sugar
Soup
12 ounces sirloin steak, sliced crosswise into ¼-inch strips
Ground black pepper
1 tablespoon vegetable oil
2 cups bean sprouts (about 5 ounces)
1 jalapeño chile, sliced thin
2 scallions, white and green parts, sliced thin on an angle
⅓ cup loose-packed fresh basil leaves, leaves torn in half if large
½ cup loose-packed fresh mint leaves, leaves torn in half if large
½ cup loose-packed fresh cilantro leaves
2 tablespoons chopped unsalted roasted peanuts
lime wedges
Test Kitchen Techniques
Why This Recipe Works
Vietnamese cuisine is full of delicious noodle soups such as phở, bún bò Huế, bánh canh, and bún riêu. We wanted to create a quick and simple base for flavorful Vietnamese-inspired soups using canned chicken broth and traditional Vietnamese ingredients such as ginger, garlic, fish sauce, and star anise. The quickest cooking method delivered a broth with abundant flavor, especially when paired with fresh herbs at the end. We combined strong flavorings with hot, canned chicken broth; simmered the mixture for 20 minutes; and then added a combination of raw and cooked ingredients. The result: a fast, aromatic, and tasty soup inspired by phở bò (beef pho).
Before You Begin
For this soup, be sure to have all the vegetables and herbs ready at hand.
Instructions
- Bring 4 quarts water to boil in large pot. Off heat, add rice noodles, and let sit until tender, 10 to 15 minutes. Drain and distribute among four bowls.
- Bring all ingredients to boil in medium saucepan over medium-high heat. Reduce heat to low; simmer partially covered to blend flavors, about 20 minutes. Remove solids with slotted spoon and discard. Cover and keep hot over low heat until ready to serve.
- Season steak with salt and pepper. Heat oil in medium skillet over medium-high heat until shimmering. Add half of steak slices in single layer and sear until well-browned, 1 to 2 minutes on each side; set aside. Repeat with remaining slices.
- Divide the noodles and sprouts among the bowls. Add the steak, then ladle in the broth. Sprinkle on the remaining ingredients and serve immediately, passing lime wedges separately.
for the noodles
for the broth
for the steak
assembling the soup
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