Real Recipes From Real Home Cooks ®

vietnamese beef and veggie noodle soup

Recipe by
barbara lentz
beulah, MI

Great tasting warming soup

yield 2 -4
prep time 10 Min
cook time 10 Min
method Stove Top

Ingredients For vietnamese beef and veggie noodle soup

  • 2 sm
  • 2 tsp
    sambal olek more or less to taste
  • 4 clove
  • 1
    inch piece ginger
  • 2 Tbsp
  • 1/2 lb
    beef filet or rib eye thinly cut against the grain
  • 4 c
    beef stock
  • 4 oz
    shiitake mushrooms
  • 1 c
    bok choy stems
  • 1 c
    green parts of bok choy
  • 1/2 c
    white parts of scallions
  • 6 oz
    rice noodles
  • juice of 1 lime
  • 2 Tbsp
    fish sauce
  • 1/4 c
    brown sugar
  • 1/4 c
    green parts of scallions
  • cilantro
  • lime wedges

How To Make vietnamese beef and veggie noodle soup

  • 1
    Place the shallots, sambal olek, garlic and ginger in a food processor and process until somewhat smooth. Set aside.
  • 2
    Mix the ingredients for the sauce together and set aside. Cook the noodles according to package directions. Place the beef broth in a large pot and warm it over medium heat.
  • 3
    Add the oil to a large. Add the shallot paste and cook until browned a bit but not burnt. Add the sauce and bring to a boil. Add the meat and cook about 1 minute to caramelized. Remove the meat with a slotted spoon and set aside. Add the stems of bok choy, and shiitake mushrooms to the pan and cook until caramelized and softened. Stir in the white parts of the scallions cook 1 minute. Add the leaves of the bok choy and cook until wilted.
  • 4
    Increase the heat under the broth and add the noodles, meat and veggies mix. Cook about 1 minutes.
  • 5
    To serve place in a bowl and garnish with cilantro, green parts of the scallion, and a lime wedge

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