Vietnamese broth with noodles

    Vietnamese broth with noodles

    32saves
    55min


    1 person made this

    About this recipe: Punchy flavours and aromatic ingredients transform a light broth into an exotic dish that makes a substantial starter or a light meal. The ingredients are not fried before being simmered – making this a great low-fat soup – so select prime-quality lean steak which tastes excellent when poached.

    Ingredients
    Serves: 2 

    • 25g (scant 1 oz) dried shiitake mushrooms
    • 75g (2 1/2 oz) fine rice noodles, such as vermicelli
    • 170g (6 oz) lean rump steak, diced
    • 500ml (17 fl oz) beef stock
    • 2 tbsp fish sauce
    • 1 heaped tsp grated fresh root ginger
    • 30g (1 oz) bean sprouts
    • ½ small onion, thinly sliced
    • 2 spring onions, thinly sliced
    • 2 small fresh red bird's eye chillies or
    • 1 medium red chilli, seeded and finely chopped
    • 1 tbsp shredded fresh mint
    • 1 tbsp shredded fresh coriander
    • 1 tbsp shredded fresh basil
    • To serve
    • lime wedges
    • soy sauce (optional)

    Method
    Prep:40min  ›  Cook:15min  ›  Ready in:55min 

    1. Rinse the shiitake mushrooms and put them in a small bowl. Place the rice noodles in a large bowl. Cover the mushrooms with boiling water and leave to soak for 20 minutes. Cover the rice noodles with boiling water and soak for 4 minutes, or according to the packet instructions. Drain the noodles and set aside until they are needed.
    2. Drain the mushrooms and pour the soaking liquid into a large saucepan. Trim off and discard any tough stalks from the mushrooms, then slice them and add to the pan with the diced steak, stock, fish sauce and ginger. Bring to the boil, then simmer for 10–15 minutes or until the steak is cooked and tender. Skim off any scum that rises to the surface of the soup during cooking.
    3. Divide the noodles, bean sprouts and sliced onion between 2 large, deep soup bowls. Use a draining spoon to remove the steak and mushrooms from the broth and divide them between the bowls. Ladle the broth into the bowls, then scatter the spring onions, chillies, mint, coriander and basil over the top.
    4. Serve immediately, with the lime wedges – the juice can be squeezed into the broth to taste. Soy sauce can also be added, if liked.

    Some more ideas

    For a vegetarian version of this soup, use tofu and vegetable stock instead of beef and beef stock, and soy sauce or dry sherry instead of the fish sauce. Cook the tofu gently for only 2 minutes or until heated through. * The bean sprouts can be replaced by shavings of carrot and chopped celery. Vary the quantities of spring onion, chilli and fresh herbs to taste. * Any thin Oriental noodles can be used in place of rice noodles, including the readily available Chinese egg noodles. Cook or soak the chosen noodles according to the packet instructions. * For a warm, spicy flavour, add a good pinch of ground cinnamon with the ginger.

    Plus points

    In common with other red meats, beef is a good source of iron and zinc, and the iron in meat is far more easily absorbed by the body than iron from vegetable sources. * Beef is now far leaner than it used to be, and well-trimmed lean cuts can contain as little as 4% fat.

    Each serving provides

    B1, B6, B12, E, niacin * iron, zinc

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