EatSmarter exclusive recipe

Vietnamese Soup

with Beef and Rice Noodles
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Vietnamese Soup

Vietnamese Soup - Can't get enough broth and meat? Then don't miss this flavor sensation!

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Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 3 h. 15 min.
Ready in
Calories:
346
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie346 kcal(16 %)
Protein45 g(46 %)
Fat6 g(5 %)
Carbohydrates25 g(17 %)
Sugar added0 g(0 %)
Roughage2 g(7 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E1 mg(8 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin15.3 mg(128 %)
Vitamin B₆0.2 mg(14 %)
Folate32 μg(11 %)
Pantothenic acid1 mg(17 %)
Biotin6.8 μg(15 %)
Vitamin B₁₂4.8 μg(160 %)
Vitamin C8 mg(8 %)
Potassium432 mg(11 %)
Calcium30 mg(3 %)
Magnesium40 mg(13 %)
Iron5 mg(33 %)
Iodine1 μg(1 %)
Zinc7.3 mg(91 %)
Saturated fatty acids2.6 g
Uric acid250 mg
Cholesterol87 mg
Development of this recipe:

Ingredients

for
8
Ingredients
4 ⅖ pounds
5
Onions (2 yello, 3 red)
1 piece
fresh Ginger root (about 60 grams)
3
1 stalk
2
1 tablespoon
8 ounces
1 tablespoon
11 ounces
½ bunch
½ bunch
½ bunch
7 ounces
2
1
Thai fish sauce (to taste)
Preparation

Kitchen utensils

2 Pots, 1 Skillet, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Sieve, 1 Slotted spoon, 1 Kitchen towel, 1 Aluminum foil, 1 Wooden spoon, 1 Tea strainer (or cheesecloth), 1 Measuring cups

Preparation steps

1.
Vietnamese Soup preparation step 1

In a pot, add water and beef shank and bring to a boil. Cook for 5 minutes, drain, and rinse under cold water.

2.
Vietnamese Soup preparation step 2

Cut the yellow onions in half. Line a pan with aluminum foil, putting the onion halves cut-side down on the pan. Put the pan on the stove over high heat and cook until cut sides of onions are browned.

3.
Vietnamese Soup preparation step 3

Peel ginger and cut into slices.

4.
Vietnamese Soup preparation step 4

Place the star anise, cinnamon, cloves and peppercorns in a tea strainer or small piece of cheesecloth.

5.
Vietnamese Soup preparation step 5

Put the shank back into the pot with water and cover. Add the yellow onions, ginger and spices (in a colander or cheesecloth) and bring the water to a boil. Cook over medium heat for 2.5 hours, skimming foam occasionally. If too much water evaporates, add more water, up to 1 liter.

6.
Vietnamese Soup preparation step 6

While the broth is cooking, soak the rice noodles in cold water for 30 minutes.

7.
Vietnamese Soup preparation step 7

Drain the rice noodles. Then cook in salted water for 1 minute, drain and rinse again. Mix with the sesame oil.

8.
Vietnamese Soup preparation step 8

Cut the beef into thin slices.

9.
Vietnamese Soup preparation step 9

Peel red onions and cut into very thin slices.

10.
Vietnamese Soup preparation step 10

Rinse herbs, shake dry and pluck the leaves.

11.
Vietnamese Soup preparation step 11

Add mung bean sprouts to a colander, rinse and drain. Rinse chile peppers and cut into rings. Cut lime into 8 wedges. Place the mung bean sprouts, chile peppers, and lime in the refrigerator.

12.
Vietnamese Soup preparation step 12

After 2.5 hours, take the meat out of the broth. Remove the bones and cut meat into cubes.

13.
Vietnamese Soup preparation step 13

Strain the stock through a fine-mesh sieve, remove fat and bring the stock to a boil in a pot.

14.
Vietnamese Soup preparation step 14

Add the meat slices to the stock and season with salt and fish sauce. Divide noodles among bowls and top with soup. Take the prepared ingredients out of the refrigerator and serve alongside the hot soup.