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Photo of Fragrant beef and rice noodle soup by WW

Fragrant beef and rice noodle soup

Total Time
25 min
15 min
10 min
This Vietnamese soup is quick because there's no need to cook the beef - the tender slivers will poach in the aromatic hot broth.


Beef stock

4 cup(s), (1L) reduced salt

Fresh lemongrass

1 piece(s), trimmed, cut into 5cm lengths, bruised

Fresh ginger

1 tbs, (3cm piece), peeled, thinly sliced

Fish sauce

2 tsp

Lime juice

2 tsp

Caster sugar

1 tsp

Bok choy

1 bunch(es), (baby), trimmed, leaves separated

Dry rice noodles

150 g, (vermicelli)

Beef fillet (tenderloin), raw

320 g, (Buy 400g) fat trimmed, thinly sliced

Fresh coriander

¼ cup(s)

Fresh red chilli

1 whole, thinly sliced


1 medium, wedges to serve


  1. Bring the stock, lemongrass, ginger and 2 cups (500ml) water to the boil in a large saucepan. Reduce the heat and simmer, uncovered, for 5 minutes. Add the fish sauce, juice and sugar and stir to combine. Add the bok choy and cook for 1 minute or until just wilted.
  2. Meanwhile, place the noodles in a heatproof bowl and cover with boiling water. Stand for 3–5 minutes or until softened.
  3. Drain the noodles and divide among serving bowls. Top with the beef and ladle over the hot broth. Sprinkle soup with coriander and chilli. Serve with lime wedges.


Slice the beef as thinly as possible against the grain to ensure it stays tender. It will be easier to slice if it is partially frozen.