Vietnamese-inspired noodle soup
Difficulty
Easy 👌50
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
| 1½ l | beef stock |
| 400 g | stewing beef (e.g., chuck or shank) |
| 300 g | beef (loin) |
| 150 g | rice noodles (broad) |
| 1 | carrot |
| 2 cloves | garlic |
| 2 tbsp | ginger |
| 3 stalks | green onions |
| 1 tbsp | fennel seed (ground) |
| 2 | chilis |
| 50 ml | fish sauce |
| 10 g | cilantro |
| salt | |
| pepper | |
| vegetable oil for frying |
Metric
Imperial
How-To Videos
Utensils
- large saucepan
- cooking spoon
- cutting board
- knife
Enjoy with
Sauvignon Blanc, New Zealand
Pair this dish with a New Zealand Sauvignon Blanc from the Marlborough region. Its grapefruit, lemongrass, and bell pepper aromas work with the dish’s cilantro and green onion.
Nutrition per serving
Cal
447
447
Protein
26g
26g
Fat
27g
27g
Carb
26g
26g
Step 1/3
- 400 g stewing beef
- 1 carrot
- 2 cloves garlic
- 2 tbsp ginger
- 3 green onions
- 2 chilis
- 10 g cilantro
- 300 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
- 1½ l beef stock
- 1 tbsp fennel seed (ground)
- 150 g rice noodles (broad)
- 50 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.
in Berlin