Vietnamese-Style Beef Broth

Vietnamese-Style Beef Broth

with Kaffir Lime & Udon Noodles

star version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 icon
3.3 / 4 Ratingout of 957 ratings
Read more

Whip up a faux pho at home, with this light and fragrant beef broth topped with noodles and sliced beef. The aromatic flavours come together to create a fresh take on soup – just right for the mild spring weather.

Tags:Low Calorie
Preparation Time35 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 clove


1 packet

beef rump

½ unit

brown onion

1 knob


1 unit


1 bunch

Asian greens

½ tub

oyster sauce

(ContainsGlutenMay be presentCrustacea)

½ cube

beef stock

2 unit

kaffir lime leaves

½ packet

udon noodles

(ContainsGlutenMay be presentEgg, Soy)

1 bunch


Not included in your delivery

olive oil

1 tbs

soy sauce

(ContainsGluten, Soy)

2 cup

warm water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2080 kJ
Fat8.1 g
of which saturates3 g
Carbohydrate61.2 g
of which sugars9.7 g
Protein40.9 g
Sodium2680 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Medium Bowl
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
Flavour the beef
Flavour the beef

Finely chop the garlic (or use a garlic press). In a medium bowl, combine 1/2 the garlic, 1/2 the soy sauce, a drizzle of olive oil and a pinch of pepper. Slice each beef rump in half to get 1 steak per person. Add the beef rump steaks to the garlic soy marinade and toss to coat. Set aside.

Get prepped
Get prepped

Bring a medium saucepan of water to the boil. Finely chop the brown onion (see ingredients list). Finely grate the ginger. Cut the carrot (unpeeled) into 0.5cm half moons. Roughly chop the Asian greens.

Brown the beef
Brown the beef

In a large, deep frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the beef rump and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done.

Simmer the broth
Simmer the broth

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion, ginger and the remaining garlic. Cook, stirring, for 3-4 minutes or until softened and fragrant. Add the warm water, carrot, oyster sauce (see ingredients list), any steak resting juices, the remaining soy sauce and crumble in the beef stock (1/2 cube for 2 people / 1 cube for 4 people). Add the kaffir lime leaves and bring to a boil. Reduce the heat to low, cover with a lid and simmer for 10 minutes, or until fragrant. Add the Asian greens and cook for 1-2 minutes, or until just tender.

Cook the noodles
Cook the noodles

While the broth is simmering, add the udon noodles (see ingredients list) to the saucepan of boiling water and cook for 8-10 minutes, or until just tender. Drain and refresh under cold water. Roughly chop the coriander.

Serve up
Serve up

Remove the kaffir lime leaves from the broth. Slice the beef. Divide the noodles between bowls and ladle over the broth. Top with the sliced beef and garnish with the coriander.