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Vietnamese-Style Soup With Beef

Rated : 
 by 14 people
Makes: 4 servings Prep 14 mins Cook 7 mins View Nutrition Facts


  • 4 ounces  thin rice noodles
  • 1 pound  sirloin steak frozen for 15 minutes prior to cooking (makes slicing easier)
  • 1/4 teaspoon  salt
  • 1/8 teaspoon  ground cloves
  • 1/8 teaspoon  ground cinnamon
  • 1/4 teaspoon  ground allspice
  • 1 tablespoon  canola oil
  • 2 cloves garlic, minced
  • 1 1 inch piece peeled ginger, thinly sliced
  • 6 cups  low-sodium beef broth
  • 1 tablespoon  fish sauce
  • 2 teaspoons  honey
  • 1/4 pound  snow peas
  • 4 ounces  shiitake mushrooms, stems removed and caps sliced
  • 1 red bell pepper, thinly sliced
  • 2 cups  fresh bean sprouts
  • Cilantro, basil and lime wedges (optional)


1. Cook the noodles according to package directions; drain.

2. Cut the steak into very thin slices; season with the salt, cloves, cinnamon and allspice.

3. In a soup pot, heat the canola oil over medium-high heat. Add sliced steak and cook, stirring frequently, about 3 minutes or until edges have browned but meat is still pink in the middle.

4. Add the garlic and ginger; cook 30 seconds. Add the broth, fish sauce and honey; bring to a boil. Reduce heat and add the snow peas, mushrooms, bell pepper and noodles; simmer 3 minutes.

5. Ladle the soup into bowls, top with the bean sprouts and garnish with the cilantro, basil and lime wedges if desired.

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