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Vietnamese Filet Noodle Bowl

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  • Rice noodles
  • Beef stock
  • Hoisin sauce
  • Rice wine vinegar
  • Sesame oil
  • Lime juice
  • Sriracha sauce
  • Fresh ginger, minced
  • Garlic, minced
  • Filet mignon, thinly sliced
  • Fresh cilantro, chopped
  • Black sesame seeds
  • Egg
  • Salt and pepper, to taste


  1. Prepare the Beef Stock Mixture: In a pot, combine beef stock, hoisin sauce, rice wine vinegar, sesame oil, lime juice, Sriracha, ginger, and garlic. Bring to a simmer and keep warm.
  2. Cook the Noodles: Cook the rice noodles according to the package instructions, then drain and set aside. Keep them warm.
  3. Cook the Filet Mignon: Season the filet mignon slices with salt and pepper. Quickly sear them in a hot pan until they reach your desired level of doneness. Set aside and keep warm.
  4. Fry the Egg: In a non-stick skillet, fry an egg to over-easy or your preference, ensuring the yolk remains runny.
  5. Assemble the Bowl: Place a serving of warm rice noodles in a bowl. Ladle the hot seasoned beef stock over the noodles. Arrange the sliced filet mignon on top.
  6. Add the Toppings: Place the fried egg on top of the filet mignon. Sprinkle with chopped cilantro and black sesame seeds.
  7. Serve: Serve the noodle bowl hot, with additional lime wedges, Sriracha, or hoisin sauce on the side according to taste.
  • Author: Lucas Krammes
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