Ginger beef and noodle soup

    (19)
    45 min

    Hot stock is poured over thin slices of beef, cooking the meat, and the soup is then garnished with basil, coriander, beansprouts and lime wedges.


    15 people made this

    Ingredients
    Serves: 4 

    • 100g (4 oz) rice noodles
    • 1.4L (2 3/8 pints) cold water
    • 2 (500g) containers beef stock
    • 1 knob fresh root ginger, chopped
    • 1/2 teaspoon salt
    • 1 red chilli, chopped
    • 225g (8 oz) beef topside, sliced very thin
    • good handful fresh basil leaves
    • handful fresh chopped coriander
    • 100g (4 oz) beansprouts
    • 4 spring onions, thinly sliced
    • 4 wedges lime
    • hot pepper sauce (optional)
    • oyster sauce (optional)

    Method
    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Soak noodles in cold water for 30 minutes. Drain. Bring water to the boil in large pot. Add noodles, and boil 3 to 5 minutes - don't overcook. Drain, and rinse with cold water. Set aside.
    2. Meanwhile, combine beef stock, ginger, salt and chilli in a saucepan. Bring to the boil, and simmer for 15 minutes.
    3. Place equal portions of noodles into 4 large soup bowls, and place raw beef on top. Ladle hot stock over noodles and beef. Garnish with lime wedges, basil leaves, coriander, bean sprouts and spring onions, and serve with hot pepper sauce and oyster sauce.

    Tip:

    If you desire your beef to be a little more well done, add the strips to the stock during the last 2 minutes of simmering.

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    Reviews & ratings
    Average global rating:
    (19)

    Reviews in English (13)

    by
    32

    If this recipe is meant to be equivalent to Vietnamese Pho, then it is far from it. It is missing many key ingredients that make Pho really Pho. To really make this a quick short cut Pho recipe, then just buy the Pho paste at the Asian markets and add it in to give it the Pho flavor.  -  10 Sep 2006  (Review from Allrecipes US | Canada)

    by
    12

    Made this tonight for my husband and I. I have to say I thought it was an ok dish but my husband just raved over it. I cannot really say why I thought it was just ok, normally I love Asian food and cook lots of Thai, Phillipino and Korean. I think it was just me tonight maybe and not the dish. Anyways, my husband definitely wants me to make it again so thanks for the recipe! PS. use extra cilantro and green onions are recommended!  -  25 Jul 2006  (Review from Allrecipes US | Canada)

    by
    11

    I love this soup but it taste better if you do it the long way, but if you dont have the time then this way is good enough  -  10 Jul 2007  (Review from Allrecipes US | Canada)

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