MAGGI Kiwi Dip is New Zealand's favourite dip recipe
Read more
Read Less
Share with friends
Activate videos
You have clicked a third party link and are about to leave the website. Note that we have no control over such third party platforms and neither endorse nor accept responsibility for them, including their content, accuracy or function. Therefore your interaction with these linked platforms is at your own risk. We do not accept responsibility or liability for such third party platforms and their terms and conditions. Read more in our Terms of Use here
Ingredients
4
portions
This dish was made for 4
ingredient_quantity
recipe ingredient
Salt reduced beef stock
4cups
Garlic Puree
2tsps
Ginger Puree
20g
Cinnamon
1Stick
Whole Star Anise
2
Maggi Fish Sauce
0.25cup
( 60ml )
Soy Sauce
0.25cup
Brown Sugar
1tbsp
Bean Thread Vermicelli
200g
Beef eye filet
200g
Coriander Leaves
0.5Bunch
Vietnamese Mint Leaves
0.5Bunch
Bean Sprouts
1cup
( 80g )
Red chilli
1
Spring onions
4Sprigs
( 100g )
Utensils and appliances
Nutritional Information
Nutrition Table Footer
Carbohydrates
52.23 g
Energy
344.59 kcal
Fats
5.42 g
Protein
19.56 g
Nutrition Table Footer
Recipe steps
22 min
2 min
16 min
2 min
2 min
Recipe steps
22 min
Step 1
Combine beef stock, garlic, ginger, cinnamon, star anise, MAGGI Fish Sauce, soy sauce and sugar.
Recipe steps
22 min
Step 2
Bring to the boil, simmer 15 minutes.
Recipe steps
22 min
Step 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.
Recipe steps
22 min
Step 4
Strain stock into a clean bowl then pour into bowls. Top with chilies and spring onions.