A flavorful Thai noodle soup made with a rich beef broth, tender slices of beef, and rice noodles, topped with fresh herbs and bean sprouts for a hearty and aromatic dish.
Ingredients
For the Broth:
- 8 cups beef stock
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 star anise
- 1 cinnamon stick
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp sugar
For the Noodles and Toppings:
- 8 oz rice noodles, cooked according to package instructions
- 1/2 lb thinly sliced beef (e.g., sirloin or brisket)
- 1 cup bean sprouts
- 1/2 cup Thai basil leaves
For Garnish:
- Fresh cilantro
- Lime wedges
- Chili flakes
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Serves:
4 people
Instructions
- Prepare the Broth:
- Heat vegetable oil in a large pot over medium heat. Add minced garlic and sauté until fragrant. Add star anise, cinnamon stick, soy sauce, fish sauce, sugar, and beef stock. Simmer for 20 minutes to infuse the flavors.
- Cook the Beef:
- Add the thinly sliced beef to the broth and cook for 5-7 minutes until tender.
- Prepare the Noodles:
- Cook the rice noodles according to package instructions. Divide the noodles among serving bowls.
- Assemble the Soup:
- Ladle the hot broth and beef over the noodles in each bowl. Add bean sprouts and Thai basil leaves.
- Garnish and Serve:
- Garnish with fresh cilantro and serve with lime wedges and chili flakes on the side.
Nutritional Information (Per Serving):
- Calories: 320 kcal
- Protein: 25g
- Carbohydrates: 30g
- Fat: 8g
- Sodium: 600mg
Notes
- Substitute beef with chicken or tofu for variation.
- Add mushrooms, bok choy, or spinach for extra vegetables.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
Let me know if you’d like more recipes or tips! 😊