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
- cutting board
- knife
- large saucepan
- cooking spoon
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