Vietnamese Noodle Soup


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Vietnamese Noodle Soup

Vietnamese Noodle Soup


  • 8 ounces lo mein noodles (or rice noodles)
  • 12 ounces lean beef sirloin, fat trimmed
  • Kosher salt and black pepper
  • 1 large onion, halved
  • 1 4 -inch piece ginger, unpeeled, halved
  • 3 cups low-sodium vegetable broth (or beef broth)
  • 5 star anise pods
  • 1 cinnamon stick
  • 4 scallions
  • 2 jalapeno peppers
  • 1/2 cup fresh cilantro
  • 3 tablespoons fish sauce
  • 1 cup fresh bean sprouts


  1. Boil Lo Mein noodles for 10-15 minutes or until tender. Drain the noodles and rinse in cold water. (prepare the noodles as the label directs if needed).
  2. Meanwhile, thinly slice the scallions and jalapenos (remove seeds for less heat). Cut the ginger in half (thumb size) and peel skin.
  3. Place a large pot over high heat. Poke the meat all over with a fork to tenderize it and season with salt, sugar and pepper. Sear the meat until charred but still rare, prepare for about 5 minutes, then transfer to a plate.
  4. Add the onion, ginger, star anise and cinnamon stick to the pot; cook about 4 minutes.
  5. Add the 2-3 cups of broth, reduce the heat and simmer about 20 minutes.
  6. While waiting, tear the cilantro and thinly slice the meat against the grain.
  7. Pour a glass of wine and enjoy until broth is ready.
  8. Add the fish sauce to the broth and boil 5 minutes. Discard the ginger, star anise and cinnamon stick.
  9. Serve in a bowl with noodles top with the broth, beef, scallions, cilantro, bean sprouts, and jalapeños.
  10. Enjoy and make sure you tag #DinnerWithTayo, would love to see your dish.


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