Vietnamese · Dinner
Spicy Beef Noodle Soup (Gluten-Free)
Vietnamese beef noodle soup built on a spiced beef broth simmered with charred ginger, onion and star anise, poured over rice noodles with thin-sliced sirloin, bean sprouts, herbs and chili-garlic kick. Gluten-free tamari replaces standard soy sauce; fish sauce, lime and Thai basil round out the bold, savoury broth.
$7
20 minsPrep
45 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
478Calories
39.2gProtein
11.4gFat
54.1gCarbs
8.9gSugar
3.2gFiber
2380mgSodium
93mgChol
4.1gSat Fat
870mgPotassium
85mgCalcium
4.6mgIron
2.4mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Slice the beef sirloin paper-thin against the grain; slice the chili and scallion; pick cilantro leaves and set all aside.
2
Char
Halve the ginger and onion, place cut-side down in a dry skillet over medium-high heat, and char 4–5 minutes until blackened in spots.
3
Simmer
Add beef stock, charred ginger, onion and star anise to a pot over medium heat; simmer 20 minutes until fragrant with light spice aroma.
4
Season
Stir fish sauce, tamari and sugar into the broth; simmer 5 minutes over medium-low heat until sugar dissolves and broth tastes balanced.
5
Plate
Strain aromatics, return broth to a simmer, poach sliced beef 30–45 seconds until light brown, place noodles in a bowl, ladle broth and beef over top, scatter bean sprouts, chili, scallion and herbs, serve with lime wedge and sambal oelek.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin
- 3 cups720ml beef stock
- 22 star anise pod
- 22 in (5cm) piece ginger-fresh
- 11 onion
- 5.2 oz150g dry rice noodles
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp gluten-free tamari
- 1 tsp1 tsp sugar-white
- 22 fresh chili
- 1 cup90g bean sprouts
- 4 tbsp4 tbsp cilantro
- 44 scallion
- 22 lime wedge
- 1 tsp1 tsp sambal oelek
