Vietnamese inspired beef noodle soup

You can ask the butcher to thinly slice your steak for you or use a sharp chef’s knife to get thin slices at home. Be sure to trim all the fat off the steak for the tastiest bowl of soup.

by Emily Richards PH Ec.
220 cal Serves 4
Prep time 0h 15m
Cook time 0h 20m
Total time 0h 35m
Bowl of noodles, beans spouts, beef, red peppersm spinach and broth

Ingredients

Directions

  1. Step 1

    In a deep nonstick skillet, over medium high heat; brown onion and ginger on all sides. Reduce heat to medium low and stir in cinnamon, star anise, garlic and hot pepper flakes. Add broth and water; bring to a boil. Simmer for 10 minutes. Using a small sieve, remove all the solid pieces and discard. Stir in carrot, red pepper, soy sauce and lime juice.

  2. Step 2

    In a saucepan of boiling water, cook noodles for about 2 minutes or until softened. Drain.

  3. Step 3

    Divide noodles among soup bowls and top with steak. Ladle hot broth over top of steak to cook. Top with bean sprouts and fresh herbs to serve.

Tips

  • If you want a more well done steak in your soup, stir the steak into the broth and cook for about 3 minutes.

Nutritional information

Per serving (1 of 4)

Calories
220
Protein
18 g
Sodium
580 mg
Potassium
330 mg
Total fat
4 g
Saturated fat
2 g
Cholesterol
30 mg
Carbohydrates
28 g
Fibre
2 g
Sugars
3 g
Added sugars
0 g

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