Vietnamese Beef Soup
Photography Becky Nunes.
Serves: 6
INGREDIENTS
Broth
2 litres good quality beef stock
1 cinnamon stick
2 shallots, peeled and sliced
6 cm piece ginger, sliced
2 stalks lemongrass, root end only, peeled and sliced
3 star anise
8 whole black peppercorns
2-3 tablespoons fish sauce
To finish
300 gram piece beef fillet, trimmed of all sinew
100 grams bean starch vermicelli
3 spring onions, thinly sliced
100 grams bean sprouts
4 baby bok choy, leaves separated
1⁄2 cup coriander leaves
1⁄4 cup Vietnamese mint leaves – optional
1 long red chilli, thinly sliced 1 lime, cut into wedges
METHOD
Broth: Place all the broth ingredients, except the fish sauce, into a large saucepan, bring to the boil and simmer gently for 20 minutes to infuse the flavours. Strain, discarding the solids and return to the saucepan. Add the fish sauce and set aside until ready to serve.
To finish: Place the beef in the freezer until partially frozen. Use a sharp knife to shave off very thin slices.
Bring a large pot of salted water to the boil and drop in the noodles. When soft, drain and toss with a little oil to prevent them sticking together.
Divide the beef, noodles, spring onions, bean sprouts, bok choy and the sliced chilli equally between deep soup bowls. Bring the broth to the boil and ladle it over the beef and vegetables. Pass the herbs and limes separately for each person to add according to their own taste. Serves 6
Vietnamese mint has a spicy, citrus taste and can be found at markets, Asian food stores and good supermarkets. It grows very well from cuttings, but plant in a pot as it is very invasive and will soon take over your garden.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.