Fragrant Vietnamese beef noodle soup

Name: Fragrant Vietnamese beef noodle soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 300g beef fillet, trimmed of sinew; 20.00 ml olive oil; 200g rice stick noodles; 500ml beef stock; 1 lemongrass stem (white part only), bruised, cut into 6cm lengths; 20.00 ml fish sauce; 375.00 ml bean sprouts, ends trimmed; Vietnamese mint leaves, Thai basil leaves and sliced red chilli, to serve

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 4

Author : delicious. team

starter dinner winter

Ingredients

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300 grams beef fillet, trimmed of sinew20.00 ml olive oil200 grams rice stick noodles500 milliliters beef stock1 lemongrass stem (white part only), bruised, cut into 6cm lengths20.00 ml fish sauce375.00 ml bean sprouts, ends trimmedVietnamese mint leaves, Thai basil leaves and sliced red chilli, to serve

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Instructions

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Step 1

Rub the beef fillet with the olive oil and season with sea salt and freshly ground black pepper. Heat a large frypan over high heat. Add the beef and cook, turning, for 2-3 minutes until seared on all sides and rare in the centre. Remove from pan, cover loosely with foil and set aside.

Step 2

Place the rice noodles in a large heatproof bowl and pour over enough boiling water to cover. Leave to soften for 5 minutes, then rinse and drain well.

Step 3

Place the stock, lemongrass, fish sauce and 2 cups (500ml) water in a large heavy-based saucepan and bring to the boil over high heat. Reduce the heat to medium-low and simmer for 3-4 minutes.

Step 4

Thinly slice the beef fillet. Divide the rice stick noodles and bean sprouts among serving bowls. Pour over the hot soup, then top with beef slices. Sprinkle with Vietnamese mint, Thai basil and chilli. Serve immediately.