Vietnamese inspired beef noodle soup

This bowl of warm dinner is perfect for those cold spring evenings
Bowl of noodles, beans spouts, beef, red peppersm spinach and broth
4 servings / 35 min 

Prep 15 min / Cook 20 min

You can ask the butcher to thinly slice your steak for you or use a sharp chef’s knife to get thin slices at home. Be sure to trim all the fat off the steak for the tastiest bowl of soup.


  • 1 onion, quartered
  • 1 1/2 inch (3.5 cm) piece fresh ginger, peeled and halved
  • 1 each cinnamon stick and star anise (or 2 cloves)
  • 2 cloves garlic
  • Pinch hot pepper flakes
  • 4 cups (1 L) sodium reduced beef broth
  • 1 cup (250 mL) water
  • 1/2 cup (125 mL) matchstick or shredded carrot
  • Half a red bell pepper, thinly sliced
  • 1 tbsp (15 mL) sodium reduced soy sauce
  • 1 tbsp (15 mL) lime juice
  • 4 oz (125 g) rice vermicelli noodles
  • 1 striploin steak (about 8 oz/227 g), well trimmed and very thinly sliced
  • 1 cup bean sprouts
  • 1/4 cup (50 mL) fresh cilantro, mint and basil leaves


  1. In a deep nonstick skillet, over medium high heat; brown onion and ginger on all sides. Reduce heat to medium low and stir in cinnamon, star anise, garlic and hot pepper flakes. Add broth and water; bring to a boil. Simmer for 10 minutes. Using a small sieve, remove all the solid pieces and discard. Stir in carrot, red pepper, soy sauce and lime juice.
  2. In a saucepan of boiling water, cook noodles for about 2 minutes or until softened. Drain.
  3. Divide noodles among soup bowls and top with steak. Ladle hot broth over top of steak to cook. Top with bean sprouts and fresh herbs to serve.

    Tip: If you want a more well done steak in your soup, stir the steak into the broth and cook for about 3 minutes.

Nutrition information per serving (1 of 4)  

  • Calories 220 
  • Protein 18 g 
  • Total fat 4 g 
    Saturated fat 2 g
    Trans fat 0 g
    Cholesterol 30 mg 
  • Carbohydrates 28 g 
    Fibre 2 g
    Sugars 3 g
    Added sugars 0 g 
  • Sodium 580 mg 
  • Potassium 330 mg