Vietnamese beef soup
August 5th, 2009
Photography by Con Poulos
Preparation Time
10 minutes
Cooking Time
5 minutes
Ingredients (serves 4)
- 2 x 375ml cartons beef stock
- 750ml (3 cups) boiling water
- 4cm piece ginger, peeled, thinly sliced
- 2 tbs fish sauce
- 2 tbs fresh lemon juice
- 1 250g pkt dried rice stick noodles
- 250g beef fillet steak
- 1 small brown onion, halved, cut into thin wedges
- 2/3 cup fresh coriander leaves
- 150g bean sprouts
- 1-2 small fresh red chillies, finely sliced
Method
- Combine the stock, water and ginger in a large saucepan. Cover and bring to the boil over high heat. Stir in the fish sauce and lemon juice.
- Meanwhile, place noodles in a heatproof bowl, cover with boiling water and set aside for 3 minutes or until soft. Drain. Divide among serving bowls.
- Use a sharp knife to cut the beef across the grain into very thin slices. Arrange the beef slices and onion over the noodles.
- Remove the pan from the heat. Ladle the hot soup over the beef, onion and noodles (the hot soup cooks the beef). Top with the coriander leaves, bean sprouts and chillies. Serve immediately.
Source:taste.com.au
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