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Vietnamese Bean Thread Noodles and Beef Soup

Servings: 4
Author: GirlPlusFood.com


  • 1/2 lb eye of round beef steak sliced 1/8 inch thick
  • 2 tbs canola oil
  • 3 1/2 tsp Asian fish sauce
  • 1/4 tsp salt
  • 6 cups beef broth
  • 3 inch piece fresh ginger grated
  • 8 to 10 oz bean thread vermicelli noodles
  • 1/2 cup coarsely chopped basil


Marinate the beef

  • In a resealable plastic bag, combine the beef, 1 tbs oil, 1 1/2 tsp fish sauce and salt. Seal bag and mush it around with your hands to distribute the marinade evenly. Set aside at room temperature for 15 minutes.

Cook the noodles

  • Over medium high heat, combine the broth, ginger, and the remaining 2 tsp. fish sauce in a large sauce pan and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes.
  • Bring a large pot of water to a boil over high heat. Add noodles and cook just until tender, according to the package instructions. Drain, rinse under running cold water and divide evenly to 4 bowls.

Almost done!

  • Add remaining 1 tbs oil into pan over high heat. Add beef and cook until seared on both sides, about 4 minutes total. Transfer to a plate.
  • Strain the broth, return to the saucepan and bring to a boil over medium-high heat. Add basil and beef and cook for about 3 minutes. Ladle over the noodles and serve hot!