Vietnamese-inspired noodle soup

Name: Vietnamese-inspired noodle soup
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6 Servings
Cuisine: Asian
Ingredients: 6.5 cups beef stock; 14 oz stewing beef (e.g., chuck or shank); 10 oz beef (loin); 5 oz rice noodles (broad); 1 carrot; 2 cloves garlic; 2 tbsp ginger; 3 stalks green onions; 1 tbsp fennel seed (ground); 2 chilis; 4 tbsp fish sauce; 0.5 oz cilantro; salt; pepper; vegetable oil for frying

Based on 68 ratings

Julie

Editor-in-Chief

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-6+

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

cutting board
knife
large saucepan
cooking spoon

Nutrition per serving

Cal
447

Protein
26 g

Fat
27 g

Carb
26 g

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.
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!