Southeast Asian Beef and Rice-Noodle Soup Recipe

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225 mins (prep 45, cooking 180)
17 ingredients
6 servings
Several years ago I happened upon a recipe on Epicurious for Grilled Five-Spice Chicken with Soy Lime Dipping Sauce. That recipe started a love affair in our family for Vietnamese food. So, ever since I saw the recipe in the February 2009 issue of Gourmet Magazine for the Southeast Asian Beef and Rice-Noodle Soup, I knew I'd be making it and loving it. It's really an easy recipe to make and the ingredients are basic and not difficult to find. If you do much cooking, you'll already have them in the pantry. There's so much that helps the flavors that might seem like an unnecessary extra step, but believe me, they're all worth it. I'm thinking especially of the browning of the meat, which is just going to be cooked for 2 hours anyhow. Anytime that ginger, garlic and soy sauce come together I know good things are happening. This soup smelled wonderful while it was simmering and I probably could have hyperventilated during the cooking time. In fact, after I've chopped the garlic and ginger, I love the smell of the combination on my fingers. I've gone so far as to tell my husband to sniff my finger. That didn't go over so well. It's too bad that many people associate ginger with ginger ale and ginger ale with being sick so they don't really appreciate the flavor of this incredible root. While it's true that it is a very good help for stomach aches, it's one of those versatile spices that when raw has a very peppery flavor and is excellent in savory dishes, but when dried and ground, is also wonderful in sweets like cookies and breads. All the good stuff that the meat cooks in is thrown out when the broth is finished and when the simmering is finished, all that's left is a beautiful dark brown broth, savory, tender beef and the noodles. Personally, I thought that the noodles were unnecessary. I would have been happy with just the broth and beef. The recipe calls for various accompaniments if desired, like mint leaves, cucumber slices, Sriracha, hoisin and lime. I used the Sriracha because I like a little heat and squeezed some lime in; that's it. I think the lime should be an essential ingredient, not a "only if you want." It added another level of flavor that served to increase the wonderfulness of the soup. Can you tell I loved it? I'll definitely be making it again.

Categories:  asian ,
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Serving Size (21.02 g)
Servings 6
Amount per Serving
Calories 8.15 Calories from Fat 0.18
% Daily Value *
Total Fat 0.02g 0.16%
Saturated Fat 0.0g 0.07%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 550.94mg 137.74%
Total Carbohydrate 1.05g 2.09%
Dietary Fiber 0.11 g 2.65%
Sugars 0.18 g %
Protein 1.13g 13.58%
Vitamin A 0.14IU% Vitamin C 0.47mg%
Calcium 4.69mg% Iron 0.26mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
meaty beef short ribs, beef shank, or, peanut or vegetable oil, large, whole star anise, flat, rice noodles, asian


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