Vietnamese · Dinner
Spicy Beef Noodle Soup Bowl
Vietnamese-style beef noodle soup built on a star anise and charred ginger broth, simmered with beef sirloin and rice noodles. Finished with bean sprouts, Thai basil, lime and sliced chili, the bowl balances savoury beef stock, warm spice and fresh herbal heat.
$7
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
428Calories
36.2gProtein
9.8gFat
48.5gCarbs
6.4gSugar
3.1gFiber
2180mgSodium
92mgChol
3.5gSat Fat
870mgPotassium
70mgCalcium
4.3mgIron
2.4mcgVitamin B12
18mgVitamin C
gluten-free-adaptable
protein-rich
low-calorie
spice-route
all-time-classics
Instructions
1
Prep
Slice the beef sirloin thinly against the grain and set aside. Soak the rice noodles in warm water for 15 minutes until pliable but firm.
2
Char
Place the halved ginger cut-side down on a dry skillet over medium-high heat and char for 3 to 4 minutes until the edges blacken and smell smoky.
3
Simmer
Pour beef stock into a saucepan, add the star anise and charred ginger, and simmer over medium heat for 20 minutes until the broth turns light amber and fragrant.
4
Poach
Remove ginger and star anise, stir in fish sauce, then add the sliced beef and poach for 1 to 2 minutes until just grey throughout.
5
Build
Place drained noodles in a deep bowl, top with poached beef and thinly sliced onion, then ladle the hot broth over everything.
6
Plate
Scatter bean sprouts, Thai basil and thinly sliced chili over the bowl, add sriracha, and serve with a lime wedge.
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 fresh ginger
- 4 oz114g rice noodles, dry
- 2 tbsp2 tbsp fish sauce
- 11 onion
- 22 small handful bean sprouts
- 2 tbsp2 tbsp fresh Thai basil leaves
- 22 fresh red chili
- 22 lime wedge
- 2 tsp2 tsp sriracha
