Vietnamese Beef Noodle Soup

By Dixie Elliott

Vietnamese Beef Noodle Soup

Vietnamese Beef Noodle Soup recipe, brought to you by MiNDFOOD. This is popular throughout Vietnam and is often eaten at breakfast time or as a light lunch. It is based on beef stock, with thin slices of quality meat added at the last minute.


Serves 4

2kg beef bones

1 brown onion, halved lengthways

4cm-piece of ginger, halved lengthways

500g beef brisket

3 star anise

2 cinnamon sticks

200g fillet steak, thinly sliced

1 tbsp fish sauce

600g fresh rice noodles

3 eschallots, thinly sliced

4 green shallots, thinly sliced

2 limes, cut into wedges, to serve

2 long red chillies, thinly sliced, to serve

1 bunch coriander, leaves removed, to serve

1 bunch thai basil, leaves removed, to serve

fish sauce (extra), to serve


1 Preheat oven to 200C. Put the bones on a large baking tray. Roast for 25 minutes. Turn bones and roast for a further 25 minutes. Put bones in a large stockpot. Cover with cold water and put over medium heat. Bring to a slow simmer, continually skimming surface.

2 Preheat a chargrill on medium-high heat. Cook onion and ginger on all sides until chargrilled. Add onion, ginger, brisket, star anise and cinnamon sticks to stock. Simmer for 4 minutes. Remove brisket and set aside. Continue to simmer stock for 2–3 hours or until it becomes a rich, clear colour. Strain. Discard bones and vegetables. Return stock to a clean saucepan and bring to the boil.

3 Combine fillet steak and fish sauce in a bowl and stand for 20 minutes. Thinly slice brisket across the grain.

4 Put noodles in a large bowl. Cover with boiling water and stand for 3 minutes or until easily separated. Drain. Divide noodles between 4 serving bowls. Put sliced brisket, marinated fillet steak, eschallots and green shallots on noodles. Ladle stock into bowls.

Serve with lime wedges, chilli, coriander, basil and fish sauce (extra).

Note: if you don’t have time to make 
a stock, purchased beef stock can be used. Stock quantities can be doubled and 
frozen in airtight containers for later use.


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