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Vietnamese Beef Soup

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175-225 g (6-8 oz) beef steak, thinly sliced
teaspoon freshly ground black pepper
teaspoon minced garlic
teaspoon sugar
2 teaspoons soy sauce
1 tablespoon vegetable oil
1 teaspoon finely chopped lemon grass
2 shallots, thinly sliced
685 ml (24 fl oz/3 cups) beef or chicken stock
1 tablespoon fish sauce
Salt to taste


2 spring onions, chopped
Chopped fresh coriander leaves


Serves: 4


In a bowl, marinate the beef slices with the pepper, garlic, sugar and soy sauce for at least 2-3 hours. Heat oil in a wok or pan and stir fry chopped lemon grass and shallots for about 1 minute. Add beef or chicken stock and bring to the boil.

Add the beef and fish sauce and bring back to boil. Adjust seasoning and serve at once, garnished with chopped spring onions and coriander.

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