Fragrant beef and rice noodle soup
5
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This Vietnamese soup is quick because there's no need to cook the beef - the tender slivers will poach in the aromatic hot broth.
Ingredients
Beef stock
4 cup(s), (1L) reduced salt
Fresh lemongrass
1 piece(s), trimmed, cut into 5cm lengths, bruised
Fresh ginger
1 tbs, (3cm piece), peeled, thinly sliced
Fish sauce
2 tsp
Lime juice
2 tsp
Caster sugar
1 tsp
Bok choy
1 bunch(es), (baby), trimmed, leaves separated
Dry rice noodles
150 g, (vermicelli)
Beef fillet (tenderloin), raw
320 g, (Buy 400g) fat trimmed, thinly sliced
Fresh coriander
¼ cup(s)
Fresh red chilli
1 whole, thinly sliced
Lime(s)
1 medium, wedges to serve
Instructions
1
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.
2
Meanwhile, place the noodles in a heatproof bowl and cover with boiling water. Stand for 3–5 minutes or until softened.
3
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.
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