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Vietnamese Soup

Asian Beef Soup

(0)
22Min
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:

ingredient_quantity
recipe ingredient
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
  ( 60 ml )
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
  ( 80 g )
Bean Sprouts
1 
Red chilli
4  Sprigs
  ( 100 g )
Spring onions
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Nutrition Value

Energy
344.59 kcal
Protein
19.56 g
Carbohydrates
52.23 g
Sugars
7.26 g
Fats
5.42 g
Information per serving

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.

Recipe PDF

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