Vietnamese-inspired noodle soup

Name: Vietnamese-inspired noodle soup
Prep time: 50 min
Total time: 50 min
Yield: 6
Cuisine: vietnamese
Ingredients: 6.5 cups beef stock; 14 oz stewing beef (e.g., chuck or shank); 10 oz beef (loin); 5 oz rice noodles (broad); 1 carrot; 2 cloves garlic; 2 tbsp ginger; 3 stalks green onions; 1 tbsp fennel seed (ground); 2 chilis; 4 tbsp fish sauce; 0.5 oz cilantro; salt; pepper; vegetable oil for frying

Based on 99 ratings

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Alex Hiller

Contributor

www.hillers-kitchen-tools.de

Difficulty

Easy 👌

Preparation

50 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

½ l

beef stock

133⅓ g

stewing beef (e.g., chuck or shank)

100 g

beef (loin)

50 g

rice noodles (broad)

⅓

carrot

⅔ cloves

garlic

⅔ tbsp

ginger

1 stalks

green onions

⅓ tbsp

fennel seed (ground)

⅔

chilis

16⅔ ml

fish sauce

3⅓ g

cilantro

salt

pepper

vegetable oil for frying

Utensils

cutting board, knife, large saucepan, cooking spoon

Nutrition per serving

Cal447

Fat27 g

Protein26 g

Carb26 g

Step 1/3
- 133⅓ g stewing beef
- ⅓ carrot
- ⅔ cloves garlic
- ⅔ tbsp ginger
- 1 green onions
- ⅔ chilis
- 3⅓ g cilantro
- 100 g beef
- cutting board
- knife
Cut stewing beef and carrot into cubes. Mince garlic and ginger. Finely chop green onions, chili, and cilantro. Cut beef loin into very thin slices.
Step 2/3
- ½ l beef stock
- ⅓ tbsp fennel seed (ground)
- 50 g rice noodles (broad)
- 16⅔ ml fish sauce
- large saucepan
- cooking spoon
Briefly sear cubed beef in batches in some vegetable oil. Deglaze with beef stock. Add fennel seed and let simmer for approx. 25 - 30 min. Add rice noodles, carrot, garlic, ginger, chili, and fish sauce and simmer for approx. 5 – 8 min. or until the noodles are tender.
Step 3/3
- salt
- pepper
Add sliced beef and green onions and simmer for approx. 3 – 5 min. until the beef is just cooked. Add cilantro, salt, and pepper to taste. Enjoy!
Enjoy your meal!