Simple Vietnamese beef noodle soup with flank steak
The iconic Vietnamese dish. A soul-warming Vietnamese soup featuring tender beef slices and rice noodles in an aromatic broth infused with star anise, cinnamon, and other spices.
Nutrition
Calories: 320kcal
Ingredients
- 200 g flat rice noodles
- 500 g flank steak thinly sliced
- 1 large onion thinly sliced
- 5 shallot small chopped
- 2 slices of ginger about 2 inches, sliced
- 2 cinnamon sticks
- 3 star anise
- 4-5 cups water
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 2 tbsp vegetable oil
- Salt, monosodium glutamate (MSG), and pepper to taste you can use sugar instead of MSG
- Green onions thinly sliced
- Fresh herbs, cilantro, basil, mint for garnish
- Bean sprouts and lime wedges for serving
Instructions
- Season the flank steak with 1 teaspoon of salt and half a teaspoon of pepper. Add 1 teaspoon of chopped shallot. All are mixed well and left for about 20 minutes.
- In a pan, fry cinnamon sticks and star anise until fragrant.
- Place the onion slices on a baking sheet. Broil in the oven until charred. This adds depth of flavor to the broth.
- In a large pot, add vegetable oil and the remaining shallots, saute it for a few minutes. Add flank steaks and stir continuously for about 5 minutes or until the meat is firm.
- Add water, 2 slices of crushed ginger, the charred onion, cinnamon sticks, and star anise to the pot. Bring to a boil and then let it simmer for at least 30 minutes to allow the flavors to meld.
- Add fish sauce, soy sauce, 1 tbsp of MSG, salt, and pepper to the broth. Adjust the seasoning according to your taste.
- While making the broth, cook the rice noodles according to package instructions. Rinse with cold water and set aside.
- Divide the cooked rice noodles among serving bowls. Top with green onions and bean sprouts. Ladle the hot broth over the noodles.
- Top the bowls with fresh herbs like cilantro, basil, and mint. Serve lime wedges, chili or tomato sauce on the side.
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