Vietnamese Beef Noodle Soup

The ingredient of Vietnamese Beef Noodle Soup

• 1kg beef bones
• 3l 12 cups cold water
• 1 large brown onion halved coarsely chopped
• 5cm piece about 35g fresh ginger peeled thinly sliced
• 1 x 7cm cinnamon stick
• 1 whole star anise
• 2 whole cloves
• 125g rice stick noodles
• 4 green shallots ends trimmed cut into 5cm lengths
• 1 1 2 tablespoons fish sauce
• 200g beef eye fillet rump or scotch fillet steak excess fat trimmed very thinly sliced across the grain
• 100g bean sprouts
• 1 small brown onion extra halved thinly sliced
• 1 3 cup loosely packed fresh coriander leaves
• 1 4 cup loosely packed fresh mint leaves
• 1 small fresh red chilli deseeded thinly sliced
• lime wedges to serve

The Instruction of vietnamese beef noodle soup

• to make the stock combine beef bones water onion ginger cinnamon star anise and cloves in a large saucepan or stockpot bring to the boil over high heat reduce heat to low and simmer uncovered skimming with a metal spoon occasionally for 2 hours or until reduced by half strain through a large fine sieve into a clean saucepan discard solids
• place noodles in a heatproof bowl and pour over enough boiling water to cover set aside for 10 minutes to soften
• meanwhile place stock over medium heat and bring to the boil add the shallots and fish sauce remove from heat
• drain the noodles and divide among serving bowls top with beef bean sprouts and extra onion ladle hot stock over beef the heat of the soup will cook the beef top with coriander mint and chilli and serve immediately with lime wedges

Nutritions of Vietnamese Beef Noodle Soup

calories: 205 54 calories
calories: 2 5 grams fat
calories: 1 grams saturated fat
calories: 30 grams carbohydrates
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calories: 15 grams protein
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