Vietnamese beef soup
No matter if you're planning an elaborate menu or merely going forward for tomorrow Vietnamese beef soup. This recipe comes from many years of enjoying it at the kitchen. I realize that adding a few ingredients to your recipe adds depth to what is ordinarily dull. You might be looking for lighter meals to create along with your leftovers. Good and mild Vietnamese beef soup perfect for post-vacation. The components in this recipe make your tongue thumping, and are very waist-friendly once you want a'snack' following a busy holiday. Employing a few components as alternate options, this soup is filled with a fall and hot flavor which produces it creamy. An ideal Vietnamese beef soup to heat up you on cold winter days. Excellent for employing leftover. Meals is also a important factor of your diet plan. You need to compare the exact sum of that food you commonly eat to the serving size listed on the tag. Eating significant portions or parts can cause weight gain.
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How to make Vietnamese beef soup
Yield = 4Prep time: 0:10
Cook time: 0:05
Total time: 0:15
Ingredients
- 750ml Massel beef style liquid stock
- 750ml (3 cups) boiling water
- 4cm piece ginger, peeled, thinly sliced
- 2 tablespoons fish sauce
- 2 tablespoons fresh lemon juice
- 1 250g pkt dried rice stick noodles
- 250g beef fillet steak
- 1 small brown onion, halved, cut into thin wedges
- 2/3 cup fresh coriander leaves
- 150g bean sprouts
- 1-2 small fresh red chillies, finely sliced
Method
- Step 1 Combine the stock, water and ginger in a large saucepan. Cover and bring to the boil over high heat. Stir in the fish sauce and lemon juice.
- Step 2 Meanwhile, place noodles in a heatproof bowl, cover with boiling water and set aside for 3 minutes or until soft. Drain. Divide among serving bowls.
- Step 3 Use a sharp knife to cut the beef across the grain into very thin slices. Arrange the beef slices and onion over the noodles.
- Step 4 Remove the pan from the heat. Ladle the hot soup over the beef, onion and noodles (the hot soup cooks the beef). Top with the coriander leaves, bean sprouts and chillies. Serve immediately.
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