Vietnamese-inspired noodle soup

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!