Leftover Vietnamese beef and noodle soup recipe

  • Serves 4
  • 5 mins to prepare and 10 mins to cook
  • 343 calories / serving
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This soup really couldn’t be any easier – simply pop everything in a pan and simmer. For the very best flavour use fresh beef stock. This recipe is a delicious leftover recipe idea from our roast beef silverside with onion gravy dish. If you'd like to make it from scratch you'll need 200g (7oz) of beef.

The leftover meat needs to be thoroughly reheated until piping hot and should never be re-heated more than once.

Put all the ingredients, apart from the lime juice, in a large pan and bring to the boil. Reduce the heat to a simmer and cook for about 4 minutes, or until the noodles are tender and the beef is heated right through.

Add the lime juice and ladle into bowls. 

See more Beef recipes

Please note that 200g (7oz) of beef is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 1.5 litres (2 1/2 pints) beef stock
  • 1 tsp Chinese five spice powder
  • 200g (7oz) rice or egg noodles
  • 1/2 x 600g pack of frozen oriental stir fry vegetables
  • 1 tbsp soy sauce
  • 1 tbsp sweet chilli sauce
  • 1 tbsp rice wine vinegar
  • juice 1 lime
  • Energy 1440kj 343kcal 17%
  • Fat 9g 12%
  • Saturates 3g 16%
  • Sugars 6g 6%
  • Salt 4.3g 71%

of the reference intake
Carbohydrate 42g Protein 25.2g Fibre 3.8g

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