Description
This authentic Vietnamese Noodle Soup recipe features tender slices of beef tenderloin simmered in a fragrant broth infused with aromatic spices and herbs. Served with rice stick noodles and fresh toppings like lime wedges, sriracha, and bean sprouts, this comforting soup captures the essence of traditional Vietnamese pho, perfect for a warming, flavorful meal.
Ingredients
Scale
Main 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)
Toppings
- Lime wedges
- Sriracha
- Bean sprouts
Instructions
- Sear the Beef: Heat 1 tablespoon of sesame oil in a large pot over medium-high heat. Add the ½ pound of thinly sliced beef tenderloin and sear it briefly on all sides, just enough to brown the outside while keeping the inside rare. Remove the beef and set aside as it will finish cooking later in the broth.
- Toast Aromatics: In the same pot, add the quartered yellow onion, peeled and quartered ginger, and halved garlic cloves. Cook over medium heat, stirring occasionally, until the vegetables are tender and lightly toasted, enhancing their flavors and adding depth to the broth.
- Create the Broth: Pour in 4 cups of beef broth and 4 cups of water. Add the cinnamon stick, star anise, clove, and ½ teaspoon coriander. Stir in 1 tablespoon fish sauce, 2 teaspoons hoisin sauce, and 2 teaspoons soy sauce. Bring the mixture to a gentle boil to allow all flavors to meld.
- Simmer with Beef: Return the seared beef slices to the pot and reduce the heat to low. Allow the soup to simmer gently until the beef is cooked through and tender, infusing the broth with rich beef flavor.
- Prepare Noodles: While the beef cooks, boil the rice stick noodles according to the package instructions until tender. Drain the noodles and set them aside.
- Strain the Broth: Once the beef is cooked, remove and discard the solid aromatics including onion, ginger, garlic, cinnamon stick, star anise, and clove from the soup to ensure a clear and clean broth.
- Serve: Ladle the hot broth and beef over cooked rice stick noodles in individual bowls. Garnish with lime wedges, sriracha, and fresh bean sprouts as desired for added freshness and spice.
Notes
- To enhance the broth’s sweetness and complexity, you can char the onion and ginger under a broiler before adding them to the pot.
- Adjust the level of fish sauce, hoisin sauce, and soy sauce according to your taste preferences for saltiness and sweetness.
- The searing step is essential for flavor; do not skip it as it adds a delicious caramelized taste to the beef and broth.
- Leftover broth can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- For a spicier version, add fresh chili slices or increase sriracha when serving.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 55 mg
