Vietnamese Beef Soup Recipe

Vietnamese Beef Soup

Ingredients

  • 4 cups (1L)
    beef stock
  • 2 tsp
    minced garlic
  • 4 cm
    piece of ginger, thinly sliced
  • 1
    cinnamon stick
  • 2
    whole star anise
  • ¼ cup
  • ¼ cup
    soy sauce
  • 1 tbsp
    brown sugar
  • 200g
    fresh rice noodles
  • 200g
    beef eye fillet, sliced thinly
  • ½ bunch (50g)
    coriander
  • ½ bunch (40g)
    Vietnamese mint
  • 1 cup (80g)
    bean sprouts
  • 1
    red chilli, thinly sliced
  • 4
    spring onions, thinly sliced

How to Cook

Prep Time: 20 minutes | Cooking Time: 20 minutes
  1. Combine beef stock, garlic, ginger, cinnamon, star anise, MAGGI Fish Sauce, soy sauce and sugar.

  2. Bring to the boil, then reduce heat and simmer, for 15 minutes.

  3. 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.

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

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