Serves 8
45 min
Vietnamese Noodle Soup
Recipe GLPR3ad4d98feccf1d
A light and aromatic Vietnamese beef noodle soup featuring tender sliced beef fillet, thick rice noodles, and leafy bok choy in a fragrant ginger and cinnamon-infused broth. Finished with fresh herbs, lime juice, and a touch of fish sauce for authentic flavor.
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Ingredients
2 litres beef stock
1 teaspoon fish sauce
1 tablespoon lime juice
15 g ginger, finely sliced
1 stick cinnamon stick
200 g thick rice noodles
300 g bok choy, halved
300 g beef fillet, thinly sliced
1 long red chilli, sliced
5 green onions (scallions), thinly sliced
¼ cup Thai basil leaves
¼ cup fresh mint leaves
Directions
Pour the beef stock into a large pot and bring to a gentle simmer over medium heat.
Add the sliced ginger and cinnamon stick to the simmering broth. Allow the flavors to infuse for 10 minutes.
Stir in the fish sauce and lime juice to season the broth.
Cook the rice noodles according to package instructions until tender, then drain and divide evenly among serving bowls.
Add the bok choy halves to the simmering broth and cook for 3–4 minutes until tender-crisp.
Arrange the thinly sliced beef fillet on top of the noodles in each bowl.
Carefully ladle the hot broth and bok choy over the beef and noodles. The residual heat will cook the beef to a safe internal temperature of at least 145F.
Top each bowl with sliced red chilli, green onions, Thai basil leaves, and mint leaves. Serve immediately.
