Vietnamese beef soup


  • 4 lbs. beef soup bones.
  • 1 white onion, unpeeled and cut in half.
  •  5 slices fresh ginger.
  •  1 Tbsp. salt.
  • 1 Tbsp. of chicken bouillon.
  • 2 pods star anise.
  • 1 gal. water.
  • 1 ½ lbs. beef top sirloin, thinly sliced.
  • ½ cup chopped cilantro.
  • 1 Tbsp. chopped green onion.
  • 3 cups soy-bean sprouts.
  • 1 bunch basil.
  • 1 lime, cut into 4 wedges.
  • Sriracha® sauce to taste (optional).


Step 1

Roast bones on a pan, until brown.

Step 2

In a separate pan, roast onion halves on medium heat until blackened and soft.

Step 3

Place bones, onion, ginger, salt, chicken bouillon and star anise in a large soup pot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 5 hours.

Step 4

Strain the broth into a saucepan, add sirloin and simmer for another 20 minutes

Step 5

Divide been sprouts among 4 serving bowls; top with cilantro, and green onion. Pour hot broth over the top. Serve with basil, lime wedges and chile-garlic sauce on the side.

Note: Ask your therapist if you are not sure if an ingredient is permitted or not in your customized food guide.