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Vietnamese Soup

Asian Beef Soup

0
22 Min
Easy
For best results use a sharp knife to slice the beef wafer thin, for a delicious mouthwatering soup.

Ingredients

-
4 portions
+

This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

4 cups
Salt reduced beef stock
2 tsps
Garlic Puree
20 g
Giger root, thinly sliced
1 Stick
Cinnamon
2 
Whole Star Anise
0.25 cup
Maggi Fish Sauce
0.25 cup
Soy Sauce
1 tbsp
Brown Sugar
200 g
Fresh rice noodles
200 g
Beef eye filet
0.5 Bunch
Fresh coriander
0.5 Bunch
Vietnamese Mint Leaves
1 cup
Bean Sprouts
1 
Red chilli
4 
  ( 100 g )
Spring onions

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Nutrition Value

Sugars
11.73 g
Fats
6.16 g
Protein
22.66 g
Carbohydrates
63.98 g
Energy
408.35 kcal
Information per serving
Lets Cook

Instruction

22 Minutes
Step 1
2 Min
Combine beef stock, garlic, ginger, cinnamon, star anise, MAGGI Fish Sauce, soy sauce and sugar.
Step 2
16 Min
Bring to the boil, simmer 15 minutes.
Step 3
2 Min
Meanwhile soak the rice noodles in warm water for 2 minutes, rinse, drain and divide between 4 deep bowls, top with beef, coriander, mint and bean sprouts.
Step 4
2 Min
Strain stock into a clean bowl then pour into bowls. Top with chilies and spring onions.
Asian Beef Soup

Step 1 of 4

Combine beef stock, garlic, ginger, cinnamon, star anise, MAGGI Fish Sauce, soy sauce and sugar.

Asian Beef Soup

Step 2 of 4

Bring to the boil, simmer 15 minutes.

Asian Beef Soup

Step 3 of 4

Meanwhile soak the rice noodles in warm water for 2 minutes, rinse, drain and divide between 4 deep bowls, top with beef, coriander, mint and bean sprouts.

Asian Beef Soup

Step 4 of 4

Strain stock into a clean bowl then pour into bowls. Top with chilies and spring onions.

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