Vietnamese Soup
It supplies our body with oxygen-transporting iron and covers the daily requirement of defensive zinc as well as vitamin B12 and niacin to 100 and more percent. All in all, it is an invigorating fitness-enhancing soup which, thanks to its high protein content, also keeps you full for a long time.
Not quite in style, but healthy: with a handful of finely nested vegetables (e.g. carrots, peppers, leeks) you bring extra vitamins into the soup pot. When the stock has come to the boil again (step 13), let it cook briefly in the soup pot until it is firm to the bite.
(Percentage of daily recommendation)
| Calorie | 346 cal. | (16 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.3 mg | (128 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 4.8 μg | (160 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 432 mg | (11 %) | ||
| Calcium | 30 mg | (3 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 7.3 mg | (91 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 250 mg | |||
| Cholesterol | 87 mg |
Ingredients
- Ingredients
- 4 ⅖ lbs Beef shank
- 5 onions (2 yello, 3 red)
- 1 pc fresh ginger (about 60 grams)
- 3 Star anise
- 1 stalk cinnamon
- 2 cloves
- 1 Tbsp white peppercorns
- 8 ozs flat Rice noodles
- salt
- 1 Tbsp sesame oil
- 11 ozs Beef fillet
- ½ bunch Thai basil
- ½ bunch cilantro
- ½ bunch mint
- 7 ozs Mung bean sprouts
- 2 chili peppers
- 1 Lime
- Thai fish sauce (to taste)
Preparation steps
In a pot, add water and beef shank and bring to a boil. Cook for 5 minutes, drain, and rinse under cold water.
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.
Peel ginger and cut into slices.
Place the star anise, cinnamon, cloves and peppercorns in a tea strainer or small piece of cheesecloth.
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.
While the broth is cooking, soak the rice noodles in cold water for 30 minutes.
Drain the rice noodles. Then cook in salted water for 1 minute, drain and rinse again. Mix with the sesame oil.
Cut the beef into thin slices.
Peel red onions and cut into very thin slices.
Rinse herbs, shake dry and pluck the leaves.
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.
After 2.5 hours, take the meat out of the broth. Remove the bones and cut meat into cubes.
Strain the stock through a fine-mesh sieve, remove fat and bring the stock to a boil in a pot.
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.