Vietnamese Beef Soup Recipe

Vietnamese Beef Soup


  • 4 cups (1L)
    beef stock
  • 2 tsp
    minced garlic
  • 4 cm
    ginger, thinly sliced
  • 1
    cinnamon stick
  • 2
    whole star anise
  • 1/4 cup
  • 1/4 cup
    soy sauce
  • 1 tbsp
    brown sugar
  • 200g
    fresh rice noodles
  • 200g
    beef eye fillet, thinly sliced
  • 1/2 bunch (50g)
    fresh coriander
  • 1/2 bunch (40g)
    Fresh Vietnamese mint
  • 1 cup (80g)
    bean sprouts
  • 1
    red chilli, thinly sliced
  • 4
    spring onions, thinly sliced

How to Cook

Prep Time: 20 minutes | Cooking Time: 20 minutes
  1. Combine beef stock, garlic, ginger, cinnamon, star anise, MAGGI Fish Sauce, soy sauce and sugar.

  2. Bring to the boil, then reduce heat and simmer, for 15 minutes.

  3. Meanwhile soak the rice noodles in warm water for 2 minutes, rinse, drain and divide between 4 deep bowls, top with beef, coriander, mint and bean sprouts.

  4. Strain stock into a clean bowl then pour into bowls. Top with chilies and spring onions.



Average Qty Per Serve Qty Per 100g
Energy 1276.6kj 278.1kj
Weight 459.0g 100g
Protein TOTAL 19.2g 4.2g
Fat TOTAL 4.1g 0.9g
- Saturated Fats 1.3g 0.2g
Carbohydrates TOTAL 45.4g 9.9g
- Sugars 6.2g 1.3g
Sodium 3848.4mg 838.4mg
Dietary Fibre 3.7g 0.8g
Calcium 78.5mg 17.1mg