Vietnamese-inspired noodle soup
Ingredients
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cutting board, knife, large saucepan, cooking spoon
Nutrition per serving
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!
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