Vietnamese Noodle Soup
A simple and quick recipe for Vietnamese Noodle Soup with Beef. This easy soup recipe contains snow peas, shiitake mushrooms, basil, cilantro, beef, noodles, & broth.
About this Vietnamese Noodle Soup
On a recent trip to Costco, I picked up a new cookbook – full of soup recipes. Perfect because I needed some new recipe inspiration for our chilly winter evenings!
I have really enjoyed this cookbook, especially because it has a lot of photos: 20 two-inch thumbnails on the back cover, and 16 full sized images inside. There are lots of basic recipes in the book, and a good selection of recipes with International flavors – in particular this Vietnamese Noodle Soup with Beef caught my eye!
This isn’t the traditional Vietnamese Noodle Soup, phở bò, but rather a short cut version from the cookbook Soups, Stews & Chilis that I’ve adapted.
A traditional Vietnamese pho recipe takes the time to make a fragrant beef broth using meaty beef bones, marrow bones, and beef brisket.
While traditional Pho broth takes several hours to make because it is prepared completely from scratch, this short cut version uses a mix of chicken and beef stock along with several spices and aromatics to improve the flavor of store bought broth.
why i love this recipe
- While I definitely love real Vietnamese Pho soup, I appreciate that this version is adapted to be incredibly fast to prepare on a busy weeknight.
- You can make the broth in advance, and after that it is just a matter of stirring things into the broth. The meat is sliced so thin that you just stir it into the boiling hot broth and you can do the same with the mushrooms and snow peas.
- Full of flavor from the fresh herbs!
Vietnamese Noodle Soup Ingredients
This shortcut Vietnamese soup recipe has three components: the soup broth, soup ingredients, and the soup garnishes. Here’s what you’ll need:
For the Soup Broth
- Avocado Oil
- Yellow Onions
- Fresh Garlic
- Lemongrass
- Fresh Ginger
- Fish Sauce
- Chicken Stock
- Beef Stock
- Water
- Coconut Aminos or Soy Sauce
- Honey
- Star Anise
- Whole Cloves
For the Soup
- Rice Noodles
- Skirt Steak or Flank Steak
- Bean Sprouts
- Shiitake Mushrooms
- Snow Peas
Soup Garnishes
- Fresh Herbs: fresh basil, fresh mint leaves, fresh cilantro leaves
- Green Onions
- Jalapeño
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
Ingredient Substitution Questions
Got questions about ingredient substitutions when making this recipe? Here are the answers to a few common substitution questions.
Can I Use a Different Protein?
Yes, you can add different proteins to this rice noodle soup, but you won’t necessarily be able to cook it the same way (i.e. just drop it into the boiling hot broth).
You could add cubed tofu straight to the broth, but I wouldn’t recommend doing that with raw chicken or pork.
How to Make Vietnamese Noodle Soup
This rice noodle soup recipe comes together quickly, especially if you’ve prepped the broth in advance. Here’s how to make Vietnamese noodle soup:
- Prepare the homemade broth, then strain out any vegetable chunks.
- In a separate saucepan, cook the rice noodles according to package instructions. Once cooked, portion the noodles into bowls.
- Bring the strained broth to a boil, then remove from heat.
- Divide the noodles between bowls. Then, top the noodles with bean sprouts, snow peas, and steak slices.
- Ladle the boiling hot broth over bowls. Let sit a few minutes while the hot broth cooks the beef and vegetables.
- Let guests individually garnish their Vietnamese noodle soup with basil, cilantro, lime wedges, and green onion.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Recipe Tips
- You can make the shortcut homemade broth for this Vietnamese noodle soup up to a day in advance. Store it in the fridge in an airtight container until you’re ready to use it.
- If your grocery store doesn’t carry star anise pods, you should be fine to use star anise seeds instead. A good rule of thumb to use is 1 anise pod = 1/2 teaspoon anise seeds.
- For serving, arrange all of the fresh herbs and other veggies on a baking sheet – everyone can choose what they want in their bowl and assemble themselves.
- Lastly, this Vietnamese soup is best enjoyed right away. The rice noodles soak up broth easily, and they’d turn mushy in the fridge.
Try Vietnamese Beef Noodle Soup!
Next time you’re looking for new soup recipe, give this Vietnamese soup a try!
Did you love all of the fresh ingredients and fragrant broth? Leave a comment below and give it a review for others to see what you thought of this great recipe.
On Instagram? Share your photo and tag me @goodlifeeats #goodlifeeatsrecipes. I’d love to see a photo of your soup!
More Easy Soup Recipes:
I love making this Slow Cooker Ham Soup with Potatoes and Kale after the holidays. It’s a great way to use up leftover ham!
Another favorite winter soup recipe is this Italian Sausage and Kale Soup. It’s hearty, and really warms you from the inside out.
Nothing beats a bowl of chili on a cold day! I especially love making this Pumpkin Black Bean Turkey Chili in the fall and winter.
This Cheesy Enchilada Chicken Chili is another family favorite. It’s packed with great Mexican flavors!
Roasted Butternut Squash Soup is a staple in my house. Friends and family all love when I make this.
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What’s your go-to soup recipe in the winter?
Vietnamese Rice Noodle Soup with Beef
A simple and quick recipe for Vietnamese Noodle Soup with Beef. Contains snow peas, shiitake mushrooms, basil, cilantro, beef, noodles, & broth.
Ingredients
- For the Broth
- 1 tablespoon avocado oil
- 2 yellow onions, chopped
- 4 teaspoons minced fresh garlic
- 1 stalk lemon grass, minced (bottom 5 inches only)
- 1 tablespoon fresh minced ginger
- ⅓ cup fish sauce
- 4 ½ cups chicken bone broth
- 4 ½ cups beef bone broth
- 2 cups water
- 2 tablespoon coconut aminos
- 2 tablespoons honey
- 4 star anise
- 4 whole cloves
For the Soup
- 8 ounces dried, flat rice noodles, cooked according to package instructions
- 12 skirt steak, sliced against the grain into ⅛-inch thick strips
- 5 ounces bean sprouts
- 1 cup shiitake mushrooms, sliced
- 1 cup snow peas
Garnishes
- 1 jalapeño, thinly sliced
- 3 green onions, white and green parts sliced at an angle
- 1 cup fresh basil leaves
- ½ fresh mint leaves
- ½ fresh cilantro leaves
Instructions
Making the Broth
- Heat oil in a large heavy bottom pan over medium heat.
- Add the onion to the hot oil and sauté for 3 - 5 minutes, or until translucent and tender.
- Then, add the garlic, ginger, and lemongrass. Sauté for 2 - 3 minutes, or until fragrant. Stir the fish sauce into the aromatics, and cook for 1 minute.
- Add the remaining broth ingredients - chicken broth, beef broth, water, coconut aminos, honey, star anise, and cloves - to the pot.
- Bring the mixture to a boil over medium heat. Then, reduce the heat to low, cover the pot and let simmer for 10 minutes.
Straining the Broth
- Place a fine mesh strainer over a heat safe large measuring cup, bowl, or additional pot.
- Carefully and slowly pour the broth over the strainer to strain the aromatics and spices out of the broth. Discard the debris.
- Return the broth to a boil over medium-low heat while you prepare the bowls.
Assembling the Soup Bowls
- Divide the cooked rice noodles between serving bowls. Then, top the noodles with bean sprouts, snow peas, and steak slices.
- Ladle the hot, simmering broth into each bowl. Let stand for 2 - 4 minutes, until the hot broth has cooked the beef.
Garnishing the Soup
- Garnish each bowl with fresh basil, mint, cilantro, sliced green onion, jalapeño slices, and lime wedges before serving.
Notes
- *If this soup needs to be gluten-free, make sure to buy certified gluten-free rice noodles.
- adapted from Soups, Stews & Chilis.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 271Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 45mgCarbohydrates: 25gFiber: 3gSugar: 8gProtein: 25g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Marisa says
Just had to stop by to say I love your photos on this post!
Benita says
This is a cool blog , I will keep this idea in my mind.
Steven says
This actually looks like bun bo hue, a recipe similar to pho. Pho is a clear looking broth.
rhoda says
did you have to go to a special Asian market to find the star anise pods? how necessary are they for the broth?
Katie says
The regular grocery store did not have them. You’d have to go to a specialty store. Or, according to a Google search 1 anise pod = 1/2 teaspoon anise seeds. Anise seeds should be easy to find at your regular grocer if you don’t have an Asian market or don’t want to make a special trip.
roodew says
I assume you cook the meat ahead of time?
Katie says
No, pour the boiling hot broth over the thinly sliced raw beef. It is so thin that it just takes a minute before it’s cooked to medium rare.
anja says
this soup looks so delicious. i love noodle soup and even if i am a professional chef i never made some. i think i have to try the recipe for the broth soon. thanks for sharing.
naomi says
I love your subsitution with the shitakes for the bean sprouts. I grew on this stuff and I always left the bean sprouts out!
This looks beautiful!
Yue Edwards says
beautiful!! i love Vietnam pho!
Damaris says
On Saturday I went to a Vietnamese cooking class. Man it was good. Now I want to learn how to make more yummy Vietnamese things
Beth M says
YUM! It looks like faux pho! I’m definitely going to try this because I love pho but don’t feel like boiling beef bones for hours on end. Even if this tastes remotely similar to pho I know I’ll like it!
Kristen says
Really delicious. Will your kids eat this? I wonder if mine would…
Katie says
Logan wouldn’t touch this with a 10 foot pole. Madeline likes noodles though.
Nancy-The Sensitive Pantry says
This looks like such a simple and interesting soup. And, without a doubt, a beautiful one.
the blissful baker says
this is called pho, one my favorite foods! it’s great a cold day 🙂
Katie says
Similar, yes, but not really because the broth is not made from scratch in the traditional way.
Jamie | My Baking Addiction says
I love recipes that are quick, easy, and delcious. This definitely looks like the perfect weeknight meal for us this week. I love those chopsticks!