This is a quick but still “street” authentic Vietnamese noodle soup. It’s super tasty and perfect for a cold winter’s day.
RECIPE (serves 2 – so double if it’s not date night 😉 )
1 large onion peeled and quartered
1 large 2 inch piece of ginger peeled
1 2 inch cinnamon stick
1 whole star anise
1 tsp coriander seeds
1 litre beef stock/bone broth
1/2 Tbs soy sauce
1/2 Tbs fish sauce
2 small carrots peeled and chopped
What goes in the bowl:
400g steak – rump, fillet
Dried noodles (rice or ramen if you prefer)
Spring onion slices
1 cup of bean sprouts
1 cup of fresh herbs (basil, coriander, mint mix)
Finely sliced extra veg if you like – spinach, bok choy, broccoli
The fun bit. Char the onions and ginger using tongs over the gas stove flame – for about 5 mins. They will go black in bits. Give them a quick rinse under running water to remove the charred gritty bits. Roughly chop both.
Put the cinnamon, star anise, coriander seeds and cloves into a large pot (saucepan) and gently roast the spices on a low heat, stirring regularly for 2 mins.
Add to the spice pot – the onion, ginger, beef broth, soy sauce, fish sauce and carrots. Cover and simmer for 30 mins on a very low boil.
While the broth is simmering, wrap the beef in glad wrap and freeze for 15 mins to make it easier to slice. Once firm-ish, slice the beef in to super fine slices.
Cook the noodles according to the packet directions.
Assemble your bowl in advance (below). Strain the broth through a sieve and then immediately pour the very hot broth over the meat etc in the bowl. This will immediately cook the thin slices of meat. If the broth is not really hot, this won’t happen.
Bowl assembly order:
- bean shoots
- cooked noodles
- ADD PIPING HOT BROTH
- top with spring onions, herbs, dried shallots and chilli and a squeeze of lime if that’s your thing.