Recipe Vietnamese Noodle Soup

[Alyssa Rivers]

This simplified version of Vietnamese noodle soup brings the comforting flavors you love in Pho but with less effort. For a truly authentic experience, don’t miss out on this detailed recipe!

Reasons You’ll Love This Recipe​

• Filled with Flavor: The broth of this Vietnamese noodle soup is rich, aromatic, and layered with traditional spices and flavorings.
• Customizable: You can easily switch up the protein and/or add your favorite veggies and toppings to make it your own.
• Warm and Nourishing: It’s made with simple ingredients for a wholesome and satisfying meal. It will warm you up on a chilly day!
• Restaurant-Quality at Home: Skip takeout and enjoy a bowl of noodle soup made right in your kitchen. Some other takeout favorites we love are wontons, egg rolls, and fresh spring rolls.

Simply Delicious Vietnamese Noodle Soup​

I love going out to eat and getting Pho. It takes so much time and effort to create the flavorful broth that goes into Pho recipes. I wanted to find a way to get those same intense flavors without all the effort. I’m telling you, this recipe does just that!

Ingredients and Toppings​

Getting the most authentic flavors from simmering classic herbs and spices is what makes this recipe so delicious. Vietnamese noodle soup in half the time and has just as much flavor.

How to Make Vietnamese Noodle Soup​

Homemade Vietnamese Noodle soup is incredibly simple to make and comes together with very little effort! Check out the recipe card at the end of this post for all the details and step-by-step instructions.

1. Sear the Beef: Heat the sesame oil in a large pot over medium-high heat, then add the sliced beef and sear it just barely on all sides. It will finish cooking in the broth.
2. Cook: Remove the seared meat, then set aside. Add the onion, ginger, and garlic to the pot and cook, stirring occasionally, until everything is tender and toasted.
3. Add the Broth: To the pot, add the beef broth, water, cinnamon stick, star anise, clove, coriander, fish sauce, hoisin sauce, and soy sauce. Stir everything together, then bring it to a gentle boil.
4. Simmer: Add the beef back to the pot, reduce the heat to low, and simmer until the beef is cooked. While the beef is cooking, boil the rice noodles according to the package directions, drain and set aside.
5. Serve: Remove the onions, ginger, garlic, cinnamon stick, star anise, and clove from the soup and discard. Serve the soup in bowls with a serving of cooked noodles and the desired toppings.

Vietnamese Noodle Soup Variations​

Soup recipes like this one are great because you can easily switch up ingredients to use what you like best or have available. Here are some options I can suggest.

• Change the Protein and Broth: This Pho recipe calls for beef and beef broth. But you can use sliced chicken and chicken broth or only vegetables and vegetable broth. Make it to suit your preferences!
• Add More Veggies: This soup is very customizable! You can add lots of vegetables to it. I suggest trying cabbage or bok choy. Add them into the broth with the beef, and let them cook until tender.
• Topping Ideas: The beauty of this Pho broth is its versatility. It’s delicious on its own but even better when customized with your favorite toppings. For a burst of freshness, try fresh herbs like mint, Thai basil, or cilantro as garnish. If you’re in the mood to switch things up, try adding a soft-boiled egg, crushed peanuts, or even cashews. They will give it an extra layer of flavor and texture.

How to Store Leftovers​

Make a large batch of this Vietnamese noodle soup to enjoy all week long! It reheats well and tastes even better over time. Check out my tips below for storing and reheating this tasty soup.

• In the Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
• Storage Tip: I suggest storing the noodles, broth, and toppings all separately. If you toss the noodles in a little oil it will keep them from sticking together.
• In the Freezer: You can make the broth without the meat, keep it frozen, and reheat the broth when you are ready to assemble a soup.

More Comforting Soup Recipes​

Craving a cozy bowl of comfort? Here are some of my favorite soup recipes to keep you warm and satisfied! They’re family-approved and incredibly simple to prepare. For even more ideas, check out my complete collection of soup recipes!



Soup

Wonton Soup​

15 mins



Soup

Hot and Sour Soup​

25 mins



Dinner

Easy Homemade Ramen​

23 mins



Soup

How to Make the BEST Egg Drop Soup​

15 mins

Print

Vietnamese Noodle Soup​

This simplified version of Vietnamese noodle soup brings the comforting flavors of Pho you love with less effort.
Course Dinner, lunch, Main Course
Cuisine Asian, Asian American, Vietnamese
Keyword pho, pho recipe, Vietnamese noodle soup, Vietnamese noodle soup recipe
Prep Time 10 minutes minutes
Cook Time 40 minutes minutes
Total Time 50 minutes minutes
Servings 8 servings
Calories 141kcal
Author Alyssa Rivers

Ingredients​

• ½ pound beef tenderloin, sliced thinly
• 1 tablespoon sesame oil
• 1 medium yellow onion, quartered
• 1 large knob of ginger, peeled and quartered
• 4 cloves garlic, cut in half
• 4 cups beef broth
• 4 cups water
• 1 cinnamon stick
• 1 whole star anise
• 1 clove
• ½ teaspoon coriander
• 1 tablespoon fish sauce
• 2 teaspoons hoisin sauce
• 2 teaspoons soy sauce
• 8 ounces rice stick noodles, pad thai noodles

Toppings​

• Lime wedges
• Sriracha
• Bean sprouts

Instructions​

• Heat the 1 tablespoon sesame oil in a large pot over medium-high heat. Add the ½ pound beef tenderloin, and sear it just barely on all sides, it will finish cooking in the broth.
• Remove the seared meat and set aside. Add the 1 medium yellow onion, 1 large knob of ginger, and 4 cloves garlic, to the pot and cook, stirring occasionally, until everything is tender and toasted.
• Add the 4 cups beef broth, 4 cups water, 1 cinnamon stick, 1 whole star anise, 1 clove, ½ teaspoon coriander, 1 tablespoon fish sauce, 2 teaspoons hoisin sauce, 2 teaspoons soy sauce, and stir everything together and bring it to a gentle boil.
• Add the beef back to the pot, reduce the heat to low, and simmer until it is cooked. While the beef is cooking, boil the 8 ounces rice stick noodles, according to the package directions, drain, and set aside.
• Remove the onions, ginger, garlic, cinnamon stick, star anise, and clove from the soup and discard.
• Serve the soup in bowls with a serving of cooked noodles and the suggested toppings.

Nutrition​

Calories: 141kcal | Carbohydrates: 27g | Protein: 3g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 0.03mg | Sodium: 782mg | Potassium: 118mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg​

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