Kids activity nights require quick meals. I had some leftover roast beef (sliced thin) from a recent roast dinner and had been wanting to do a Vietnamese Beef style Pho (or my rendition of it) for awhile. Of course I decided to make the soup on an activity night and did not have the time or ingredients to make it the way a Pho should be made. So I went with what I had and came up with this delicious tasting Beef Noodle Soup.
You can use any leftover roast (cut thin), or steak. The vermicelli noodles can be the rice kind or regular pasta version. Precooked noodles makes it easy to assemble this dish quickly. Play around with seasonings if you wish until you find a flavour combination you like. A squeeze of lime and some bean sprouts would have been equally delicious to add before serving.
Ingredients
- 2 tetra packs beef stock 7 cups approx.
- 1-2 cups cooked leftover roast beef chopped
- 1 large carrot peeled and diced
- 1 celery stalk diced
- 1/2 onion diced
- 2 garlic cloves minced
- 1 tsp Worcestershire sauce
- 1 tbsp soy sauce
- 1-2 tsp fish sauce
- couple drops sriracha sauce
- 1-2 green onions chopped
- 1/4 cup parsley chopped
- Vermicelli noodles precooked
- salt & pepper to taste
- olive oil
Instructions
- Add a tbsp of olive oil to a hot pan. Add chopped onion, carrots and celery. Cook until they soften. Add garlic, cook for an extra 1-2 minutes.
- Add beef stock and bring to a boil. Add Worcestershire sauce, soy sauce, couple drops sriracha sauce, and fish sauce. Turn down and let simmer about 20 minutes.
- Stir in the sliced beef during the last 2–3 minutes of simmering, just to heat through. Taste and add pepper and salt if needed.
- Cook noodles separately according to package directions.
- Place cooked noodles in a bowl. With a ladle pour in soup and top with green onions & parsley.
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