Hearty Vietnamese-Style Beef and Watercress Soup

Discover a delightful new way to enjoy watercress by wilting its peppery leaves into a soul-warming soup. This recipe draws inspiration from the fragrant, aromatic beef broths of Vietnam, creating a beautifully balanced meal that’s both comforting and refreshingly complex. The crisp, peppery notes of the watercress are the perfect counterpoint to the rich, spiced broth and tender slices of beef. It’s an elegant, deeply flavorful soup that comes together surprisingly quickly, making it perfect for a weeknight dinner that feels like a special occasion.

Ingredients

• 8 cups (2 liters) good-quality beef broth
• 1 large yellow onion, halved
• 4-inch piece of ginger, halved lengthwise
• 4 cloves garlic, smashed
• 2 whole star anise
• 1 cinnamon stick
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 lb (450g) sirloin or flank steak, sliced paper-thin against the grain
• 8 oz (225g) dried rice vermicelli noodles
• 2 large bunches (about 6 oz) fresh watercress, tough stems removed
• For Garnish (optional):
• 1 cup bean sprouts
• 1 lime, cut into wedges
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh mint or Thai basil leaves
• 1 red chili, thinly sliced

Instructions

1. Create the Aromatic Broth: Place the halved onion and ginger on a dry skillet or baking sheet. Char them under a broiler or over an open flame for 5-7 minutes, until blackened in spots. This step deepens their flavor and is key to an authentic-tasting broth.
2. Simmer the Flavors: In a large stockpot, add the beef broth, charred onion and ginger, smashed garlic, star anise, and cinnamon stick. Bring to a boil, then reduce the heat to a gentle simmer. Let it simmer, partially covered, for at least 30 minutes (or up to an hour) to allow the flavors to meld beautifully.



3. Prepare Components: While the broth simmers, prepare the other ingredients. Cook the rice noodles according to package directions. Drain, rinse with cold water to stop the cooking process, and set aside. Place your paper-thin beef slices in a bowl and wash the watercress thoroughly.
4. Finish the Broth: After simmering, strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Return the clear, fragrant broth to the stove over low heat. Stir in the fish sauce and brown sugar until the sugar is dissolved. Taste and adjust seasoning if necessary.
5. Assemble Your Bowls: Divide the cooked noodles among four large soup bowls. Top the noodles with a portion of the raw, thinly sliced beef and a generous handful of fresh watercress.



6. Serve Immediately: Ensure your broth is steaming hot (bring it back to a boil if needed). Carefully ladle the boiling broth directly over the beef and watercress in each bowl. The heat of the broth will instantly cook the beef to a tender, perfect pink and wilt the watercress while preserving its fresh, peppery bite.
7. Garnish and Enjoy: Serve immediately with bowls of fresh garnishes—bean sprouts, lime wedges, cilantro, mint, and chili slices—so everyone can customize their soup to their liking.

Nutrition Information

Estimated values per serving: