Vietnamese Beef and Noodle Soup

Vietnamese Beef and Noodle Soup

  • Prep: 10 min
  • Cook Time: 15 min
  • Total: 25 min
  • Serving: 4 Servings

A classic Vietnamese dish made with bok choy and rice noodles, serve this soup with some Asian chile sauce for those who want some extra spice to their meal.


  • 2 teaspoons canola oil
  • 1 pound beef flank steak, very thinly sliced against the grain
  • 4 cups chopped bok choy (1 small head)
  • 4 cups reduced-sodium chicken broth
  • 1 cup water
  • 4 ounces wide rice noodles
  • 2 teaspoons reduced-sodium soy sauce
  • 1-1/2 cups mung bean sprouts to garnish


  1. In a large soup pot, heat the oil over medium-high heat and then add the beef and cook for 2-1/2 minutes, stirring frequently.
  2. Remove the beef from the pan and add the bok choy. Cook for 2 minutes and then stir in the broth and water and bring mixture to a rolling boil.
  3. Once boiling, add the noodles and the soy sauce and reduce heat to medium-low. Simmer the soup for 5 minutes and then return the beef to the pot and cook for an additional 2 minutes.
  4. Ladle the soup into bowls and garnish with the mung bean sprouts.


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