Vietnamese Beef Noodle Soup


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Beef eye of round roast, ½ lb (250 g), cut across the grain into slices inch (3 mm) thick
  • Canola oil, 2 tablespoons
  • Asian fish sauce, teaspoons
  • Salt
  • Beef broth or stock, 6 cups (48 fl oz/1.5 l), homemade or purchased
  • Fresh ginger, 3-inch (7.5-cm) piece, thinly sliced
  • Coriander seeds, 1 teaspoon
  • Cinnamon stick, ½-inch (12-mm) piece
  • Rice vermicelli, 8–10 oz (250–315 g)
  • Bean sprouts, ¼ lb (125 g)
  • Fresh basil, preferably Thai, ½ cup (¾ oz/20 g) coarsely chopped
  • Limes, 2, quartered


  • Marinate the beef

    In a large resealable plastic bag, combine the beef, 1 tablespoon of the oil, teaspoons of the fish sauce, and ¼ teaspoon salt. Seal the bag and turn to distribute the marinade. Set aside at room temperature for 15 minutes or in the refrigerator for up to overnight.

  • Cook the broth and noodles

    In a large saucepan over medium-high heat, combine the broth, ginger, coriander seeds, cinnamon stick, and remaining 2 teaspoons fish sauce. Bring to a boil. Reduce the heat to low, cover, and simmer for 30 minutes. Bring a large pot of water to a boil, add the vermicelli, and cook until tender, according to the package directions. Drain, rinse under cold water, and divide evenly among bowls.

  • Finish the soup

    In a frying pan over high heat, warm the remaining 1 tablespoon oil. Add the beef and its marinade and cook, stirring, until the beef is seared on both sides, about 4 minutes total. Remove from the pan and set aside. Strain the broth, return to the saucepan, and bring to a boil over medium-high heat. Add the bean sprouts, basil, and beef and cook for about 3 minutes. Ladle over the vermicelli and serve. Pass the lime quarters at the table.