AuthorAngélique Wilson

This 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.

[cooked-sharing]

Yields1 Serving
Prep Time5 minsCook Time15 minsTotal Time20 mins
 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).

Start a 10 Minute timer.
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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

Directions

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).

Vietnamese Beef Pho
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