Serves 4
This fragrant Vietnamese noodle soup is traditionally popular for breakfast, lunch or dinner. You can substitute the beef for chicken and chicken stock, or use a vegetarian stock and add tofu.
Ingredients
- 350g Beansprouts
- 200g rice stick (or vermicelli) noodles
- 250g braised beef brisket or cooked rump steak
- 1 litre beef stock (made when cooking beef above)
- 1 lemongrass stem (pale part only)
- 1 garlic clove, thinly sliced
- 2cm knuckle of ginger, julienned or sliced into matchsticks
- 2cm knuckle of galangal, julienned or sliced into matchsticks
- 1 red chilli, sliced
- 100g mixed Asian mushrooms (such as oyster, wood ear fungus and shiitake)
- 1 tablespoon fish sauce
- Juice of 1 lime
- Coriander and mint leaves, chopped
Method
Blanch the Beansprouts in boiling water for 30; drain and set aside
Soak the noodles until soft; drain and set aside
Add the lemongrass, garlic, ginger, galangal and chilli to the stock and gently simmer
After 1o minutes, add the mushrooms and cook for 3 minutes, then stir in the fish sauce and lime juice
Divide the noodles, Beansprouts and beef among the bowls
Ladle over the soup, then serve topped with coriander or mint
