Vietnamese Beef Noodle Soup Recipe From Best Of Bridge Weekday Suppers

by Valerie Gray, From Val's Kitchen

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Vietnamese Beef Noodle Soup Recipe From Best Of Bridge Weekday Suppers

Vietnamese Beef Noodle Soup Recipe From Best Of Bridge Weekday Suppers

Courtesy of Best of Bridge Weekday Suppers by Sylvia Kong & Emily Richards © 2018 Reprinted with permission. Available where books are sold.
Image credit: Matt Johnannsson, Reflector Inc.

The product(s) featured in this post was provided free of cost to me. Please note that, as always, any personal opinions reflected in this post are my own and have not been influenced by the sponsor in any way. Some of the posts on this site, such as this one, contain an affiliate link. This means I MAY get paid a VERY SMALL commission if you purchase the product or service.

Vietnamese Beef Noodle Soup

This shortcut version of pho, Vietnam’s beloved comfort food, comes together quickly for a satisfying bowl of goodness. Use Thai basil, if it is available, for a more authentic flavor.

Serves 4 to 6.

Equipment Needed


  • 1 tbsp canola oil 15 mL
  • 3 garlic cloves, minced
  • 1 onion, thinly sliced
  • 1 tbsp grated fresh ginger 15 mL
  • 1⁄2 tsp Chinese five-spice powder 2 mL
  • 8 cups ready-to-use beef broth 2 L
  • 2 tbsp hoisin sauce 30 mL
  • 2 tbsp fish sauce 30 mL
  • 8 oz dried flat rice noodles 250 g
  • 1 lb boneless beef sirloin steak cut into very thin slices , 500 g
  • 2 green onions, thinly sliced
  • 2 cups bean sprouts 500 mL
  • 1 cup chopped fresh cilantro 250 mL
  • 1⁄2 cup chopped fresh mint or basil 125 mL
  • 2 limes, quartered
  • 1 jalapeño pepper, thinly sliced
  • Sriracha (optional)


In a large pot, heat oil over medium heat. Sauté garlic, onion and ginger for 5 minutes. Add five-spice powder, broth, hoisin sauce and fish sauce; bring to a boil. Boil for 5 minutes. Add noodles and boil for 5 minutes. Stir in beef and boil until noodles are tender and beef is hot. (Be careful not to overcook noodles or they will become mushy.) Ladle soup into large bowls and sprinkle with green onions, bean sprouts, cilantro and mint. Serve with lime quarters, jalapeño slices (if using) and Sriracha.


Place beef in freezer for 15 minutes before slicing; this makes it easier to slice the meat very thinly.

If you enjoyed this recipe, be sure to check out my Best Of Bridge Weekday Suppers cookbook review which contains a Coconut Fish With Mango Salsa recipe, as well as a Grilled Portobello And Roasted Red Pepper Sandwiches recipe, both of which I have shared with permission of the publisher.

Best Of Bridge Weekday Suppers

Best Of Bridge Weekday Suppers

  • Series: Best of Bridge
  • Spiral-bound: 288 pages
  • Publisher: Robert Rose (October 4, 2018)
  • Language: English
  • ISBN-10: 0778806103
  • ISBN-13: 978-0778806103
  • Purchase on Amazon

The Best of Bridge ladies are back with another bestseller and 175 simple recipes with gourmet results for every night of the week.

Following the success of Sunday Suppers, the Bridge family continues to grow, with two new contributors joining the team to bring us innovative recipes developed in classic Bridge fashion and delivered with signature Bridge humor and wit. Best of Bridge Weekday Suppers serves up 175 recipes that are easy enough for our busy modern lives, are delicious and nourishing as always, and are perfect for sharing with family and friends.

The delectable weekday recipes include Smoky Tomato Chickpea Soup with Grilled Cheese Croutons, Shrimp and Bacon Spinach Salad, Pineapple Pulled Pork Buns, Stovetop Gnocchi and Beef Stew, Rosemary Lamb and Feta Meatballs on Lemon Garlic Potatoes, Curried Turkey Pot Pie, Thai Shrimp Cakes and Baked Mushroom and Herb Risotto. With over 4 million Best of Bridge books sold, the ladies have truly become an integral part of dinnertime for families all across North America.

You can learn more about this cookbook and many others on the Robert Rose, Inc. website. You can also keep up with Robert Rose Books on Facebook, Twitter, and Pinterest.

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