Name: Vietnamese Beef Noodle Soup Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Vietnamese
Ingredients: ½ pound beef tenderloin, sliced thinly; 1 tablespoon sesame oil; 1 medium yellow onion, quartered; 1 large knob of ginger, peeled and quartered; 4 cloves garlic, cut in half; 4 cups beef broth; 4 cups water; 1 cinnamon stick; 1 whole star anise; 1 clove; ½ teaspoon coriander; 1 tablespoon fish sauce; 2 teaspoons hoisin sauce; 2 teaspoons soy sauce; 8 ounces rice stick noodles (pad thai noodles); Lime wedges; Sriracha; Bean sprouts

If you’ve ever craved a bowl of comfort that’s rich, fragrant, and just bursting with flavor, then you’re in for a real treat. This Vietnamese Beef Noodle Soup Recipe is one of my all-time favorites because it captures those authentic Pho vibes without being intimidating to make at home. Trust me, once you try this version, you’ll find yourself making it again and again—it’s that good.

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Why You’ll Love This Recipe

Simple Yet Authentic: You won’t need complicated techniques — just real ingredients and a little patience for amazing flavor.
Rich Aromatic Broth: The perfect balance of spices and savory notes that fill your kitchen with warmth.
Versatile and Customizable: You can easily adjust toppings and noodles to your taste or dietary needs.
Family Favorite: My family goes crazy for this soup, especially on chilly nights or when anyone needs a little soul food.

A white bowl filled with three layers: the first layer is light brown broth covering the bottom; the second layer shows white flat rice noodles spread throughout; on top there are slices of dark brown cooked beef placed in the upper right section, a bunch of fresh green basil leaves on the right side, and a heap of white bean sprouts mixed with light green cilantro leaves and two lemon wedges on the left side. The surface is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 - Vietnamese Beef Noodle Soup, authentic Pho, homemade Vietnamese soup, beef noodle broth, Vietnamese noodle soup recipe

Ingredients You’ll Need

To make this Vietnamese Beef Noodle Soup Recipe shine, you’ll want the freshest ingredients you can find. The combination of fragrant spices and fresh aromatics really brings the broth to life. Don’t be intimidated by the spice mix — it’s what gives this soup its magic!

Flat lay of thinly sliced raw beef tenderloin, a few bright lime wedges, a medium yellow onion quartered, a large knob of peeled ginger quartered, four halved garlic cloves, one whole cinnamon stick, one whole star anise, one whole clove, a small white bowl with golden sesame oil, a small white bowl with dark hoisin sauce, a small white bowl with translucent fish sauce, a small white bowl with dark soy sauce, a small white bowl with ground coriander, a handful of fresh white bean sprouts, a small white bowl of vibrant red sriracha, and a neatly coiled bundle of dry pad thai rice stick noodles, all arranged symmetrically with perfect balance on simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Vietnamese Beef Noodle Soup, authentic Pho, homemade Vietnamese soup, beef noodle broth, Vietnamese noodle soup recipe

Beef tenderloin: Thinly sliced for quick cooking and tender bites; you can also use flank steak but tenderloin stays my favorite for silky texture.
Sesame oil: Adds a subtle nuttiness that toasts the spices beautifully at the start.
Yellow onion: Quartered and roasted in the broth to give natural sweetness and depth.
Fresh ginger: Peeled and sliced—essential for that signature zesty aroma.
Garlic cloves: Halved to release savory flavor without overpowering.
Beef broth: The soul of your soup — use a rich homemade or quality store-bought stock for best results.
Water: Balances out the broth for a lighter, drinkable consistency.
Cinnamon stick, star anise, clove: The aromatic spices that create the classic pho essence.
Coriander: Ground coriander adds extra warmth and complexity.
Fish sauce: Gives that umami punch that’s essential in Vietnamese cooking.
Hoisin sauce: Sweet and tangy layer of flavor you can adjust to taste.
Soy sauce: Balances the saltiness and deepens color.
Rice stick noodles: Also called pad thai noodles—quick to cook and soak up the broth perfectly.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Vietnamese Beef Noodle Soup Recipe my own depending on mood or what I have on hand. Feel free to tweak and play with it—you might discover a new favorite version just like I did.

Spicy variation: When I want an extra kick, I add fresh sliced bird’s eye chilies or a dollop of chili garlic sauce right in the bowl. My family can barely keep their spoons still!
Vegetarian twist: Swap beef broth with vegetable broth and use tofu instead of beef for a completely meat-free bowl that still feels hearty.
Herbal upgrade: Fresh Thai basil, cilantro, and mint are my go-to garnishes—they lift the soup and bring garden freshness.
Broth complexity: Sometimes I toss in a few dried shiitake mushrooms or simmer the broth longer for deeper umami.

How to Make Vietnamese Beef Noodle Soup Recipe

Step 1: Sear the beef for flavor and texture

Heat your sesame oil over medium-high in a large pot, then add the thin slices of beef tenderloin. You want to sear them quickly—just enough to brown the outside but not cook through. This seals in juices and adds a rich meaty flavor to your broth. Remove the beef and set it aside because it’ll finish cooking in the soup later. This step might seem small, but I discovered it makes a big difference in tenderness!

Step 2: Toast your aromatics and spices

In the same pot, toss in your quartered yellow onion, ginger, and halved garlic cloves. Stir occasionally for about 5–7 minutes until they’re tender and have developed a nice toasted aroma. This slow caramelizing unlocks natural sugars that add subtle sweetness and depth to your broth. You’ll start smelling those incredible pho vibes here—trust me, it’s one of my favorite moments.

Step 3: Build the broth

Now add the beef broth, water, cinnamon stick, star anise, clove, coriander, fish sauce, hoisin sauce, and soy sauce. Give everything a good stir before bringing to a gentle boil. The blend of spices alongside the umami sauces creates this warm, complex broth that fills your kitchen with the most comforting smells. I usually let this bubble for about 5 minutes before the next step so the flavors come together.

Step 4: Simmer beef and prepare noodles

Slide the seared beef back into the pot, then immediately reduce heat to low. Let your soup simmer gently for about 10 minutes until the beef is cooked through and tender. Meanwhile, cook the rice stick noodles according to package instructions—usually a quick boil, then drain. I like to rinse the noodles with cool water to prevent them from sticking and set them aside until serving time.

Step 5: Strain and serve

Once the beef is perfectly tender, remove and discard the onion, ginger, garlic, cinnamon stick, star anise, and clove from the soup. This keeps your broth clean and smooth without any unexpected bites of spice or woody bits. Now, ladle the hot broth into bowls over a bed of the cooked noodles and beef slices.

Finish your bowl with fresh lime wedges, crunchy bean sprouts, and a splash of Sriracha if you like it spicy. This layering of textures and flavors is exactly why I love this Vietnamese Beef Noodle Soup Recipe so much—it’s both soothing and exciting with every bite.

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Pro Tips for Making Vietnamese Beef Noodle Soup Recipe

Thinly slice beef at home: I find slicing beef tenderloin while it’s slightly frozen makes it so much easier to get those perfect thin slices that cook just right in the soup.
Low and slow simmer: Keeping your broth at a gentle simmer helps the flavors meld without turning the beef tough or cloudy.
Don’t skip straining: Removing the whole spices and aromatics stops any overpowering or bitter flavors from creeping in, leaving your broth silky smooth.
Prep toppings ahead: I like to prep garnishes like bean sprouts, lime wedges, and herbs while the broth simmers, so everything’s ready to customize the bowl at serving.

How to Serve Vietnamese Beef Noodle Soup Recipe

The image shows a bowl of beef noodle soup with three main layers: the bottom layer is light-colored flat rice noodles arranged loosely at the base; the middle layer has slices of dark brown cooked beef placed on top of the noodles; the top layer includes a few green leafy herbs and fresh sprouts mainly on the left side. The soup broth is a clear dark brown liquid filling the bowl and partially covering the noodles and beef. A woman's hand is holding a white soup spoon scooping up broth, noodles, and a piece of beef near the center. The bowl is white, and the background surface is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 - Vietnamese Beef Noodle Soup, authentic Pho, homemade Vietnamese soup, beef noodle broth, Vietnamese noodle soup recipe

Garnishes

When it comes to garnishing your bowl, I keep it classic with fresh lime wedges for that bright pop of acidity, crunchy bean sprouts for texture, and a few dashes of Sriracha for heat. I also love smashing in some fresh Thai basil or cilantro for an herbal lift. These simple toppings really elevate the soup and let you tailor each bowl just how you like it.

Side Dishes

This soup is pretty hearty on its own, but I often pair it with light Vietnamese spring rolls or pickled vegetables to add crunch and brightness. A crisp iced jasmine tea is my go-to drink alongside it—perfect to balance the warmth of the soup.

Creative Ways to Present

For a special occasion, I like to serve this Vietnamese Beef Noodle Soup Recipe in stylish individual bowls with a little bamboo steamer basket of fresh herbs and garnishes on the side. It turns a casual dinner into a mini pho tasting experience right at home. Layering the colors and textures makes it feel extra inviting.

Make Ahead and Storage

Storing Leftovers

I store leftover broth separately from noodles and beef whenever I can because the noodles tend to get mushy if soaked too long. Keep your beef and noodles in airtight containers and the broth in a separate jar or container in the fridge. This method keeps everything fresh for 3-4 days.

Freezing

Freezing the broth works great and retains its flavor well, but I wouldn’t freeze the noodles or cooked beef to maintain the best texture. When I freeze broth, I pour it into portion-sized containers so I can thaw just what I need for a quick, comforting meal later on.

Reheating

To reheat, I warm the broth gently on the stove until steaming, then add the cooked beef and noodles briefly just to heat through—this keeps the beef tender and noodles from turning slimy. If you’re reheating the whole bowl, avoid microwaving for too long and instead use the stovetop to control temperature better.

FAQs

Can I use other cuts of beef for this Vietnamese Beef Noodle Soup Recipe?

Absolutely! While beef tenderloin is tender and quick-cooking, flank steak or sirloin also work well. Just be sure to slice them thin against the grain to keep the meat tender once cooked in the broth.
How can I make the broth more flavorful?

Roasting the onion and ginger beforehand amps up their sweetness and depth, and letting the broth simmer gently for at least 30 minutes helps the spices meld thoroughly. Also, don’t skip the fish sauce—it’s key for authentic umami flavor.
What if I don’t have star anise or cinnamon sticks?

You can still make a tasty broth without them but these spices bring unique warmth and aroma vital to authentic pho. If missing, substitute with a pinch of Chinese five-spice powder or just omit, though your broth will be less complex.
Can I prepare this Vietnamese Beef Noodle Soup Recipe in advance?

Yes! The broth actually tastes better the next day after flavors have mingled overnight. Just keep noodles and beef separate until just before serving to preserve texture.

Final Thoughts

This Vietnamese Beef Noodle Soup Recipe has become such a comforting go-to for me and my family—it’s like a warm hug in a bowl. What I love most is how it feels fancy but is totally doable on a busy weeknight. If you’ve never made pho at home, this recipe will welcome you in gently while serving up all the rich flavors you crave. I really hope you give it a try and make some wonderful foodie memories with it. Happy cooking, friend!