• 58 Ratings

In Vietnam, a bowl of this noodle soup -- or one of its variations -- is often served for breakfast.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Wrap beef in plastic wrap, and place in the freezer for about 1 hour.

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  • Meanwhile, fill a large bowl with cold water; add rice noodles. Let soak until soft, about 30 minutes. Drain; set aside.

  • Combine beef stock, 1 1/2 cups water, and fish sauce in a large saucepan, and set over medium-high heat.

  • Remove beef from freezer. Using a mandoline or a very sharp knife, slice beef into very thin (1/8 inch) strips.

  • Divide noodles among six serving bowls, and arrange strips of meat over them. Raise heat under stock, and bring to a boil. Pour boiling stock over meat and noodles, pushing beef into hot liquid so that it cooks. Arrange bean sprouts and other accompaniments over beef and noodles; serve immediately with Asian chile sauce, if desired.

Reviews

58 Ratings
  • 5 star values: 10
  • 4 star values: 7
  • 3 star values: 28
  • 2 star values: 9
  • 1 star values: 4