Vietnamese beef broth

Name: Vietnamese beef broth
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian, Vietnamese
Ingredients: Beef liquid stock, salt-reduced, 1 litre(s); Ginger, fresh, 2 slice(s); Garlic, 1 clove(s), sliced; Lemongrass, 1 stem(s) (edible portion), lightly crushed with a knife; Star anise, 4 pod(s); Cinnamon stick, 1 stick(s); Fish sauce, 1 tablespoon(s), plus extra to serve; Lime juice, 1 tablespoon(s); White sugar, granulated, 1 teaspoon(s); Onion, any type, 1 medium, thinly sliced; Rice stick noodles, boiled, 200 g; Beef rump steak, lean, raw, 400 g, trimmed of fat and thinly sliced; Spring onion, 4 medium onion(s), finely sliced; Bean sprouts, 40 g; Fresh mint, 1 bunch(es) leaves only, or Vietnamese mint; Coriander, 1 handful(s); Lime, ½ lime(s), cut into wedges, to serve

2 steps

Prep:15minCook:20min

Updated at: Thu, 17 Aug 2023 02:59:14 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories259.7 kcal (13%)

Total Fat6.7 g (10%)

Carbs23.6 g (9%)

Sugars3.3 g (4%)

Protein27.5 g (55%)

Sodium984.1 mg (49%)

Fiber3.4 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 litreBeef liquid stock

2 sliceGinger

1 cloveGarlic

edible portion, lightly crushed with a knife

4 podStar anise

1 stickCinnamon stick

1 tablespoonFish sauce

plus extra to serve

1 tablespoonLime juice

1 teaspoonWhite sugar

granulated

1Onion

any type, medium, thinly sliced

200gRice stick noodles

boiled

400gBeef rump steak

lean, raw, trimmed of fat and thinly sliced

4Spring onion

medium, finely sliced

40gBean sprouts

1 bunchFresh mint

leaves only, or Vietnamese mint

1 handfulCoriander

Lime

0.5lime

cut into wedges, to serve

Instructions

Step 1

Combine the stock, ginger, garlic, lemongrass, star anise, cinnamon, fi sh sauce, lime juice, sugar and onion in a saucepan and bring to the boil. Reduce the heat and simmer gently for about 15 minutes. Strain the broth, discarding the spices.

Step 2

Divide the noodles among four serving bowls and top with the beef slices. Pour over the hot broth, then add the spring onion, bean sprouts and herbs. Serve with extra fish sauce and lime wedges, if you like.

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