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Vietnamese Beef Noodle Soup

recipe.vietnamese-beef-noodle-soup [1]Serves 4-6
Free of: All top allergens and gluten-free.

Soup Ingredients

Garnish Ingredients


  1. Soak rice noodles in cold water for 30 minutes, then drain.
  2. Meanwhile, in a large soup pot, heat vegetable oil over medium. Add beef and brown on all sides. Remove and set aside.
  3. To smash peeled ginger, place under flat side of a large knife. Press down firmly on knife to squash and release flavours. Add ginger and onion to pot. Sauté 2-3 minutes.
  4. Stir in star anise, cinnamon stick, cloves and peppercorns.
  5. Return beef to pot, add 2 cups water and beef broth. Bring to a boil, reduce heat and simmer covered for 30 minutes, or until meat is tender. Season with salt to taste.
  6. As broth simmers, bring 6 cups water to boil in a large pot. Add rice noodles, cook 3-5 minutes, until just tender. Do not overcook. Drain and rinse under cold water.
  7. To serve, divide noodles among four to six soup bowls. Ladle soup over noodles and top with each of the garnish ingredients, squeezing lime over top just before serving.

Recipe by Simon Clarke

Food photography by Chris Gonzaga

First published in Allergic Living magazine.
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