Beef and Lemongrass Noodle Soup with Mushrooms

Beef and Lemongrass Noodle Soup with Mushrooms warms the body and fills the kitchen with bright, fragrant steam.

Introduction — Beef and Lemongrass Noodle Soup with Mushrooms

This Beef and Lemongrass Noodle Soup with Mushrooms is a Vietnamese-inspired bowl with deep beef flavor and fresh herbs.
It blends slow-cooked broth, lemongrass, and tender beef for a cozy meal.
If you like rich beef dishes, try a braised option like apple cider braised beef with mushrooms and potatoes for another comforting plate.

why make this recipe — Beef and Lemongrass Noodle Soup with Mushrooms

Make this Beef and Lemongrass Noodle Soup with Mushrooms when you want a warm, fragrant meal that feeds a crowd.
The broth is rich from beef bones and bright from lemongrass; it feels both hearty and light.
This dish also lets you use fresh herbs and crunchy garnishes to customize each bowl.
For another deep-flavored soup idea, look at this French onion braised beef with mushrooms recipe for inspiration.

how to make Beef and Lemongrass Noodle Soup with Mushrooms

Follow these main steps to build the soup from bone to bowl.

• Prepare and clean the bones and brisket by boiling and rinsing.
• Toast aromatics, then simmer bones, brisket, and spices 1½–3 hours for a clear, rich broth.
• Make aromatic oil and a seasoning base to layer flavor into the soup.
• Thinly slice raw tenderloin at the last minute so hot broth cooks it quickly in the bowl.
• Cook noodles, assemble greens and garnishes, and ladle hot broth over the raw beef and noodles.

Ingredients : Beef and Lemongrass Noodle Soup with Mushrooms

For the Broth:

• 2 lb beef marrow bones (or soup bones)
• 2 lb beef brisket
• 7 quarts water
• 1 large white onion, peeled
• 1 (2-inch) piece fresh ginger, thinly sliced
• 2 stalks lemongrass, cut into 3-inch pieces and lightly smashed
• 5 garlic cloves, crushed
• 1 cinnamon stick
• 5 whole cloves

For the Aromatic Oil:

• ¼ cup sesame oil
• 1 tablespoon annatto seeds (for color)
• 5 medium shallots, finely minced
• 5 garlic cloves, minced

For the Seasoning Mixture:

• 2 tablespoons sesame oil
• 2 teaspoons crushed red pepper flakes (adjust heat)
• 3 tablespoons finely minced lemongrass
• 2 tablespoons shrimp paste
• 2 tablespoons chicken bouillon powder
• 1 tablespoon kosher salt
• 2 tablespoons fish sauce

Soup:

• 1 lb beef tenderloin, thinly sliced
• 2 cups mushrooms, sliced (shiitake, oyster, or button)
• 1 medium white onion, thinly sliced
• 5 green onions, chopped
• 1 package (about 14 oz) thick rice noodles or Hue-style noodles

Fresh Vegetables and Garnishes:

• Water spinach, finely shredded
• Banana blossom, thinly sliced
• Bean sprouts
• Fresh oregano leaves
• Red cabbage, shredded (optional)
• Lime wedges

Dipping Sauce:

• 2 tablespoons fish sauce
• 1 tablespoon shrimp paste
• 3 Thai chilies, thinly sliced

Directions : Beef and Lemongrass Noodle Soup with Mushrooms

Step 1: Prepare the Broth

• In a large stockpot, bring water to a boil. Add bones and brisket and boil 10 minutes to draw out impurities.
• Drain and rinse meat and bones. Clean the pot.
• In a dry skillet, lightly toast ginger, lemongrass, garlic, cinnamon stick, and cloves 2–3 minutes until aromatic.
• Wrap toasted spices in cheesecloth or a spice bag.
• Fill the clean pot with 7 quarts water. Add bones, brisket, and spice bag. Bring to a gentle boil, then reduce to a simmer.
• Add the whole onion and simmer uncovered about 1½ hours, skimming foam and fat as needed.
• Once brisket is tender, remove and set aside to cool. Discard the onion and spices. Keep broth warm over low heat.

Step 2: Make the Aromatic Oil

• Heat sesame oil in a small saucepan over medium-low heat. Add annatto seeds and steep about 5 minutes until oil turns deep red-orange.
• Strain seeds and return infused oil to pan.
• Add minced garlic and shallots. Sauté 3–4 minutes until golden and fragrant. Set aside.

Step 3: Prepare the Seasoning Base

• In the same pan, heat 2 tablespoons sesame oil.
• Add crushed red pepper, minced lemongrass, and shrimp paste.
• Cook 3–4 minutes over medium heat until fragrant. Remove from heat.

Step 4: Finish the Soup

• Thinly slice cooled brisket if you like both brisket and tenderloin in the bowls.
• Add seasoning mixture to the warm broth and stir to dissolve.
• Bring broth to a gentle simmer, add sliced mushrooms and sliced white onion to cook briefly.
• Blanch rice noodles in boiling water until tender, drain well.
• Place noodles in bowls, add raw thinly sliced tenderloin (and brisket slices if using).
• Ladle very hot broth over the meat to cook the tenderloin.
• Spoon aromatic oil and shallot mixture over each bowl. Add green onions.

Step 5: Serve with Garnishes

• Offer water spinach, banana blossom, bean sprouts, oregano, red cabbage, and lime wedges at the table.
• Mix the dipping sauce of fish sauce, shrimp paste, and chilies for strong, savory bites.

how to serve Beef and Lemongrass Noodle Soup with Mushrooms

Serve Beef and Lemongrass Noodle Soup with Mushrooms piping hot so the broth cooks the raw beef slices.
Let diners add fresh herbs and bean sprouts to taste for crunch and brightness.
For a side, pair the bowl with a simple braised beef dish like French onion soup with mushrooms and cheesy croissant topping for a hearty spread.

how to store Beef and Lemongrass Noodle Soup with Mushrooms

Cool broth separately from noodles and fresh greens before storing.

• Keep broth in an airtight container in the fridge up to 3–4 days.
• Freeze broth up to 3 months in freezer-safe containers.
• Store noodles and raw greens in separate containers in the fridge up to 2 days.

tips to make Beef and Lemongrass Noodle Soup with Mushrooms

• Skim the broth often for a clear, clean flavor.
• Cut beef very thin and chill before slicing for easy, even slices.
• Use simmer, not a rolling boil, to keep broth clear.
• Toast aromatics briefly to bring out their scent.

variation (if any) — Beef and Lemongrass Noodle Soup with Mushrooms

• Swap brisket for short ribs for richer broth.
• Use chicken or vegetable stock and tofu for a lighter, vegetarian-style bowl (omit shrimp paste and fish sauce).
• Add a soft-boiled egg for extra richness.

FAQs — Beef and Lemongrass Noodle Soup with Mushrooms

Q: How long does it take to make the broth?
A: Simmering the bones and brisket at least 1½ hours gives good flavor; 3–4 hours yields a deeper broth.

Q: Can I use other mushrooms?
A: Yes. Shiitake, oyster, or button mushrooms all work well and add different textures.

Q: What tool helps slice meat thinly?
A: A very sharp chef’s knife or a meat slicer works best. If you need one, Buy it here.

Q: Can I prepare this ahead for a dinner party?
A: Yes. Make the broth a day ahead and chill. Reheat and finish bowls just before serving.

Q: Is shrimp paste required?
A: Shrimp paste adds depth and umami. You can reduce or omit it, but the broth will be less savory.

Beef and Lemongrass Noodle Soup with Mushrooms

This Vietnamese-inspired Beef and Lemongrass Noodle Soup is rich in flavor, featuring tender beef and aromatic herbs, perfect for a warm, cozy meal.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 30 minutes mins

Course Main Course, Soup

Cuisine Vietnamese

Servings 8 servings

Calories 480 kcal

Ingredients

  

For the Broth

• 2 lb beef marrow bones (or soup bones)
• 2 lb beef brisket
• 7 quarts water
• 1 large white onion, peeled
• 1 piece fresh ginger, thinly sliced (2-inch piece)
• 2 stalks lemongrass, cut into 3-inch pieces and lightly smashed
• 5 cloves garlic, crushed
• 1 stick cinnamon
• 5 whole cloves

For the Aromatic Oil

• ¼ cup sesame oil
• 1 tablespoon annatto seeds (for color)
• 5 medium shallots, finely minced
• 5 cloves garlic, minced

For the Seasoning Mixture

• 2 tablespoons sesame oil
• 2 teaspoons crushed red pepper flakes adjust heat
• 3 tablespoons finely minced lemongrass
• 2 tablespoons shrimp paste
• 2 tablespoons chicken bouillon powder
• 1 tablespoon kosher salt
• 2 tablespoons fish sauce

Soup

• 1 lb beef tenderloin, thinly sliced
• 2 cups mushrooms, sliced (shiitake, oyster, or button)
• 1 medium white onion, thinly sliced
• 5 green onions, chopped
• 1 package (about 14 oz) thick rice noodles or Hue-style noodles

Fresh Vegetables and Garnishes

• Water spinach, finely shredded
• Banana blossom, thinly sliced
• Bean sprouts
• Fresh oregano leaves
• Red cabbage, shredded (optional)
• Lime wedges

Dipping Sauce

• 2 tablespoons fish sauce
• 1 tablespoon shrimp paste
• 3 Thai chilies, thinly sliced

Instructions

 

Prepare the Broth

• In a large stockpot, bring water to a boil. Add bones and brisket and boil for 10 minutes to draw out impurities.
• Drain and rinse meat and bones. Clean the pot.
• In a dry skillet, lightly toast ginger, lemongrass, garlic, cinnamon stick, and cloves for 2–3 minutes until aromatic.
• Wrap toasted spices in cheesecloth or a spice bag.
• Fill the clean pot with 7 quarts of water. Add bones, brisket, and spice bag. Bring to a gentle boil, then reduce to a simmer.
• Add the whole onion and simmer uncovered for about 1½ hours, skimming foam and fat as needed.
• Once brisket is tender, remove and set aside to cool. Discard the onion and spices. Keep broth warm over low heat.

Make the Aromatic Oil

• Heat sesame oil in a small saucepan over medium-low heat. Add annatto seeds and steep for about 5 minutes until the oil turns deep red-orange.
• Strain seeds and return infused oil to the pan.
• Add minced garlic and shallots. Sauté for 3–4 minutes until golden and fragrant. Set aside.

Prepare the Seasoning Base

• In the same pan, heat 2 tablespoons of sesame oil.
• Add crushed red pepper, minced lemongrass, and shrimp paste.
• Cook for 3–4 minutes over medium heat until fragrant. Remove from heat.

Finish the Soup

• Thinly slice cooled brisket if you like both brisket and tenderloin in the bowls.
• Add seasoning mixture to the warm broth and stir to dissolve.
• Bring broth to a gentle simmer, then add sliced mushrooms and sliced white onion to cook briefly.
• Blanch rice noodles in boiling water until tender, then drain well.
• Place noodles in bowls, add raw thinly sliced tenderloin (and brisket slices if using).
• Ladle very hot broth over the meat to cook the tenderloin.
• Spoon aromatic oil and shallot mixture over each bowl. Add green onions.

Serve with Garnishes

• Offer water spinach, banana blossom, bean sprouts, oregano, red cabbage, and lime wedges at the table.
• Mix the dipping sauce of fish sauce, shrimp paste, and chilies for strong, savory bites.

Notes

Skim the broth often for a clear, clean flavor. Cut beef very thin and chill before slicing for easy, even slices. Use simmer, not a rolling boil, to keep broth clear. Toast aromatics briefly to bring out their scent.

Keyword Asian Cuisine, Beef Noodle Soup, Comfort Food, healthy soup, Lemongrass Soup