Vietnamese Soup

Asian Beef Soup

Name: Asian Beef Soup
Prep time: PT2.00M
Cook time: PT18.00M
Total time: PT22.00M
Yield: 4.00
Cuisine: Vietnamese
Ingredients: 4 cups (1Lt) reduced salt; beef stock; 2 tsp garlic puree; 4 cm ginger root; thinly sliced; 1 cinnamon stick; 2 whole star anise; 1/4 cup (65mL) MAGGI Fish Sauce; 1/4 cup (65mL) Soy Sauce; 1 tbsp brown sugar; 200g fresh rice noodles; 200g beef eye fillet; 1/2 bunch (50g) fresh coriander; 1/2 bunch (50g) fresh Vietnamese mint; 1 cup (80g) Bean sprouts; 1 red chilli; 4 spring onions

22 Min

Easy

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

Ingredients

4 portions

4 cups

Salt reduced beef stock

2 tsps

Garlic Puree

20 g

Giger root, thinly sliced

1 Stick

Cinnamon

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

Red chilli

( 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

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.

Step 1 of 4

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

Step 2 of 4

Bring to the boil, simmer 15 minutes.

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.