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Vietnamese beef noodle soup

  • 4servings

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, C, D
MineralsSelenium, Zinc, Copper, Iodine, Fluorine, Chromium, Potassium, Magnesium, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 litres (8 cups) veal or beef stock (see note)

  2. 20 gm (4cm) piece of ginger, sliced

  3. 4 star anise

  4. 1 cinnamon quill

  5. 4 green cardamom pods, bruised

  6. 280 gm dried medium rice stick noodles

  7. 1 tbsp fish sauce, plus extra to taste

  8. 400 gm piece of sirloin, thinly sliced across the grain

  9. 2 green onions, thinly sliced

  10. 1 cup each (loosely packed) Vietnamese mint leaves, mint leaves, coriander leaves and beansprouts, to serve

  11. To serve: sliced red chillies and lime wedges

Instructions Jump to Ingredients ↑

  1. Serves 4 Bring stock to the boil in a large saucepan. Add ginger slices, star anise, cinnamon and cardamom and simmer over medium heat until infused (4-5 minutes). Keep hot.

  2. Meanwhile, place rice stick noodles in a heatproof bowl. Cover completely with boiling water and stand until noodles are soft (3-5 minutes), then drain.

  3. Divide noodles and sirloin among bowls, pour over hot stock and serve immediately with remaining ingredients to taste.

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