Asian beef and rice noodle soup

Commonly referred to as Vietnamese pho, this tasty rice noodle soup is packed full of Asian veggies and uses the heat of the flavoursome broth to cook thinly sliced rare beef.

  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Asian beef and rice noodle soup
  • 6 cup (1.5l) water
  • 2 cup (500ml) beef consomme
  • 5 medium_piece fresh ginger, grated
  • 2 clove garlic, sliced thinly
  • 1 tablespoon sambal oelek
  • 2 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 450 gram fresh rice noodles
  • 500 gram rump steak, sliced thinly
  • 6 green onions, sliced thinly
  • 1 cup (80g) bean sprouts
  • 1/2 cup lightly packed fresh mint leaves
  • lemon wedges, for serving


Asian beef and rice noodle soup
  • 1
    Place the water, consomme, ginger and garlic in a large saucepan. Bring to the boil. Add the sambal oelek, fish sauce and sugar; simmer, uncovered, for 1 minute.
  • 2
    Meanwhile, prepare noodles according to packet instructions. Divide noodles among serving bowls.
  • 3
    Drop steak into simmering broth; return to boil. Pour broth and steak over noodles. Top with onion. Serve with bean sprouts, mint and lemon wedges.


Not suitable to freeze. Suitable to microwave.

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