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 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 Sprigs Spring onions

22Min

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

( 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

Red chilli

4 Sprigs

( 100 g )

Spring onions

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Nutrition Value

Energy

344.59 kcal

Carbohydrates

52.23 g

Protein

19.56 g

Fats

5.42 g

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.