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Vietnamese beef noodle soup
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70g dried flat rice noodles
500ml chicken stock
2 star anise
1 cinnamon stick
2 lemon grass stalks, bruised
2cm piece fresh root ginger, thickly sliced
1 tsp fish sauce
235g pak choi, thickly sliced
200g rump steak, trimmed of fat and thinly sliced
4 salad onions, sliced on the diagonal
1 x ½ red chilli, deseeded and sliced
1 handful mint leaves
1 lime, cut into wedges
1. Prepare the rice noodles according to pack instructions. Heat the chicken stock in a large pan with 300ml water, the spices, lemon grass and ginger. Bring to the boil and simmer with the lid on for 15 minutes. Using a slotted spoon, scoop out and discard the spices, lemon grass and ginger. Stir in the fish sauce.
2. Bring the soup base back to the boil. Stir in the prepared noodles and pak choi; simmer for 2 minutes. Add the steak and beansprouts to the pan and cook for another minute. Divide between 2 large bowls. Top with the salad onions, chilli and mint and serve with lime wedges.
Typical values per serving:
This recipe was first published in January 2012.