AuthorAngélique WilsonThis Vietnamese noodle soup is packed full of flavour and takes less than 20 minutes to make. Easy, healthy and delicious that anyone can make at home.
300 g Rump steak
3 Spring onions
1 Onion
1 Birds eye Chilli
1 Clove of garlic
2 tbsp Soy sauce
2 pinches Salt and pepper
85 g Bean sprouts
113 g Noodles
1 pt Beef or vegetable stock
1 stick Lemongrass
2 Star anise
1 stick Cinnamon or 2tbsp powder
1
Roughly cut spring onions, onion, garlic and chillies (keep seeds in for extra heat) then add to a saucepan or slow cooker with the soy sauce.
Finely dice lemongrass, then add to the saucepan with star anise and cinnamon.
2
Pour in the stock with beef. Optional cover the beef with cornflour to help colour and stop the meat drying out. Cook for 10 minutes. If slow cooking 1 hour minimum. Season with salt and pepper.
3
Add the noodles and bean sprouts 5 minutes before serving. Serve immediately, garnish with fresh chopped coriander leaves (optional).
CategoryMain Courses
Ingredients
300 g Rump steak
3 Spring onions
1 Onion
1 Birds eye Chilli
1 Clove of garlic
2 tbsp Soy sauce
2 pinches Salt and pepper
85 g Bean sprouts
113 g Noodles
1 pt Beef or vegetable stock
1 stick Lemongrass
2 Star anise
1 stick Cinnamon or 2tbsp powder