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🍝 Vietnamese Beef Noodle Soup

385 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 40 g ginger
• 500 g beef bones
• 250 g beef brisket (ready for cooking)
• 150 g narrow rice noodles
• 2 star anise
• 3 cloves
• 0.5 cinnamon stick
• 3 tbsp fish sauce
• salt
• 4 spring onions
• 3 sprigs cilantro
• 2 sprigs parsley
• 2 sprigs Thai basil
• 1 sprig mint
• 200 g beef fillet (ready for cooking)

Instructions

1. 1. Cut the onion in half and place it in a large pot with the cut side facing down.
2. 2. Toast the onion on the cut side.
3. 3. Peel the ginger and gently crush it.
4. 4. Add the ginger to the pot.
5. 5. Wash the bones and meat and pat them dry.
6. 6. Add the meat and bones to the pot.
7. 7. Pour 1.5 liters of water into the pot.
8. 8. Bring the broth to a boil.
9. 9. Simmer the broth for about 2 hours over medium heat.
10. 10. Skim off the foam that forms regularly.
11. 11. Place the noodles in cold water for 30 minutes.
12. 12. Remove the beef from the broth.
13. 13. Let the meat cool down.
14. 14. Add spices, fish sauce, and salt to the meat.
15. 15. Simmer the meat for another 1 hour over low heat.
16. 16. Wash the spring onions and trim the ends.
17. 17. Slice the spring onions into thin rings.
18. 18. Rinse the herbs briefly.
19. 19. Shake the herbs dry.
20. 20. Pluck the herb leaves off.
21. 21. Slice the cooked beef into thin slices.
22. 22. Cut the meat slices into wide strips.
23. 23. Wash the beef fillet and pat it dry.
24. 24. Remove sinews and connective tissue from the fillet.
25. 25. Cut the fillet into strips.
26. 26. Cook the noodles for about 3 minutes in boiling salted water.
27. 27. Drain the noodles and let them drip dry.
28. 28. Strain the broth through a sieve.
29. 29. Distribute the noodles, cooked meat, and fillet strips onto plates or bowls.
30. 30. Pour the hot broth over the ingredients.
31. 31. Sprinkle the soup with the spring onion rings and herb leaves.
32. 32. Serve the soup.

Nutrition per serving

• kcal: 385
• Protein: 24 g · Fett/Fat: 16 g · Carbs: 35 g