Vietnamese Beef and Spinach Soup
Experience the vibrant flavors of Vietnamese cuisine with this hearty Vietnamese Beef and Spinach Soup! Combining tender slices of beef sirloin, nutrient-packed baby spinach, and a savory beef broth infused with the aromatics of garlic, ginger, and onion, this soup is both comforting and invigorating. Seasoned with umami-rich fish sauce and soy sauce, it balances bold flavors with a light, satisfying finish. Fresh cilantro and scallions brighten the dish, while a squeeze of lime adds a refreshing citrus zing. Ready in just 35 minutes, this easy-to-make soup is perfect for a quick, wholesome dinner that's steeped in authentic Vietnamese essence. It's a light yet filling meal that you'll want to savor spoonful by spoonful!
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Recipe Information
Ingredients
- 250 grams beef sirloin
- 150 grams baby spinach
- 1 liter beef broth
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 3 cloves garlic
- 1 tablespoon ginger
- 1 medium yellow onion
- 2 stalks scallions (green onions)
- 2 tablespoons cilantro leaves
- 1 tablespoon vegetable oil
- 0.5 teaspoon ground black pepper
- 1 whole lime
Instructions
Thinly slice the beef sirloin across the grain into bite-sized pieces and set aside.
Mince the garlic and finely chop the ginger. Thinly slice the onion and scallions. Reserve the scallion greens for garnish.
In a large pot, heat the vegetable oil over medium heat. Add the garlic, ginger, and sliced onion. Sauté until fragrant and the onion becomes translucent, about 2-3 minutes.
Pour in the beef broth and bring it to a simmer over medium-high heat.
Stir in the fish sauce, soy sauce, and ground black pepper. Taste and adjust seasonings as needed for a balanced salty-savory flavor.
Add the beef slices to the simmering broth and cook for 1-2 minutes, or until the beef is just tender and no longer pink.
Stir in the baby spinach and let it wilt into the soup, about 1 minute.
Remove the pot from heat and stir in the chopped scallions (reserving some greens for garnish) and chopped cilantro.
Ladle the soup into bowls and garnish with the reserved scallion greens.
Serve the soup hot with lime wedges on the side for a fresh burst of citrus.
Nutrition Facts
Calories |
236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 1790 mg | 78% | |
| Total Carbohydrate | 8.1 g | 3% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 2.1 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 84 mg | 6% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 514 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
