vietnamese beef and veggie noodle soup
Great tasting warming soup
prep time
10 Min
cook time
10 Min
method
Stove Top
yield
2-4 serving(s)
Ingredients
- 2 small shallots
- 2 teaspoons sambal olek more or less to taste
- 4 cloves garlic
- 1 - inch piece ginger
- 2 tablespoons oil
- 1/2 pound beef filet or rib eye thinly cut against the grain
- 4 cups beef stock
- 4 ounces shiitake mushrooms
- 1 cup bok choy stems
- 1 cup green parts of bok choy
- 1/2 cup white parts of scallions
- 6 ounces rice noodles
- SEASONING
- juice of 1 lime
- 2 tablespoons fish sauce
- 1/4 cup brown sugar
- FOR SERVING
- 1/4 cup green parts of scallions
- cilantro
- lime wedges
How To Make vietnamese beef and veggie noodle soup
-
Step 1Place the shallots, sambal olek, garlic and ginger in a food processor and process until somewhat smooth. Set aside.
-
Step 2Mix the ingredients for the sauce together and set aside. Cook the noodles according to package directions. Place the beef broth in a large pot and warm it over medium heat.
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Step 3Add the oil to a large. Add the shallot paste and cook until browned a bit but not burnt. Add the sauce and bring to a boil. Add the meat and cook about 1 minute to caramelized. Remove the meat with a slotted spoon and set aside. Add the stems of bok choy, and shiitake mushrooms to the pan and cook until caramelized and softened. Stir in the white parts of the scallions cook 1 minute. Add the leaves of the bok choy and cook until wilted.
-
Step 4Increase the heat under the broth and add the noodles, meat and veggies mix. Cook about 1 minutes.
-
Step 5To serve place in a bowl and garnish with cilantro, green parts of the scallion, and a lime wedge
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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