Vietnamese beef noodle soup

AT A GLANCE

  • Serves 4 people

  • 2 litres (8 cups) veal or beef stock (see note)
  • 20 gm (4cm) piece of ginger, sliced
  • 4 star anise
  • 1 cinnamon quill
  • 4 green cardamom pods, bruised
  • 280 gm dried medium rice stick noodles
  • 1 tbsp fish sauce, plus extra to taste
  • 400 gm piece of sirloin, thinly sliced across the grain
  • 2 green onions, thinly sliced
  • 1 cup each (loosely packed) Vietnamese mint leaves, mint leaves, coriander leaves and beansprouts, to serve
  • To serve: sliced red chillies and lime wedges
01   Bring stock to the boil in a large saucepan. Add ginger slices, star anise, cinnamon and cardamom and simmer over medium heat until infused (4-5 minutes). Keep hot.
02   Meanwhile, place rice stick noodles in a heatproof bowl. Cover completely with boiling water and stand until noodles are soft (3-5 minutes), then drain.
03   Divide noodles and sirloin among bowls, pour over hot stock and serve immediately with remaining ingredients to taste.
Note A good-quality veal or beef stock, available from select delicatessens and butchers, is essential for this recipe.

Recipe:

LISA FEATHERBY

Photography:

JASON LOUCAS

Styling:

LISA FEATHERBY

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