Fragrant beef and rice noodle soup
4 cup(s), (1L) reduced salt
1 piece(s), trimmed, cut into 5cm lengths, bruised
1 tbs, (3cm piece), peeled, thinly sliced
1 bunch(es), (baby), trimmed, leaves separated
dry rice noodles
150 g, (vermicelli)
lean beef fillet
320 g, (Buy 400g) fat trimmed, thinly sliced
fresh red chilli
1 whole, thinly sliced
1 medium, wedges to serve
- Bring the stock, lemongrass, ginger and 2 cups (500ml) water to the boil in a large saucepan. Reduce the heat and simmer, uncovered, for 5 minutes. Add the fish sauce, juice and sugar and stir to combine. Add the bok choy and cook for 1 minute or until just wilted.
- Meanwhile, place the noodles in a heatproof bowl and cover with boiling water. Stand for 3–5 minutes or until softened.
- Drain the noodles and divide among serving bowls. Top with the beef and ladle over the hot broth. Sprinkle soup with coriander and chilli. Serve with lime wedges.