Vietnamese Beef Noodle Soup
ingredients
- 1.2 ltr prepared beef stock
- 200g beef stir fry strips
- 1 garlic clove, chopped
- 1 medium onion, diced
- 1 inch piece of ginger, grated
- 2 tsp rapeseed oil
- 1 tsp fish sauce
- 2 tsp hoisin sauce
- 1 star anise
- ½ lime, zest and juice
- 80g vermicelli rice noodles
- Small bunch of coriander, leaves chopped
- Freshly ground black pepper
nutrition facts
Per average serving:
energy
711 kJ / 170 kcal
9 %
fat
5.2 g
7 %
saturates
1.3 g
7 %
Sugars
1.6 g
2 %
salt
0.9 g
15 %
of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal
method
- Heat the oil in a pan. Add the beef strips and cook until browned. Add the garlic, onion, ginger and pepper and cook for a further 5 minutes, without browning.
- Add the stock to the beef with the fish sauce, hoisin, star anise, lime juice and zest. Simmer for 20 minutes, or until the beef is tender.
- Add the noodles and cook for a further 10 minutes.
- Stir in the coriander, season with black pepper and serve.
Contains: Soy, Gluten
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.