vietnamese beef and veggie noodle soup
Great tasting warming soup
►
yield
2 -4
prep time
10 Min
cook time
10 Min
method
Stove Top
Ingredients For vietnamese beef and veggie noodle soup
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2 smshallots
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2 tspsambal olek more or less to taste
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4 clovegarlic
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1inch piece ginger
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2 Tbspoil
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1/2 lbbeef filet or rib eye thinly cut against the grain
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4 cbeef stock
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4 ozshiitake mushrooms
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1 cbok choy stems
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1 cgreen parts of bok choy
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1/2 cwhite parts of scallions
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6 ozrice noodles
- SEASONING
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juice of 1 lime
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2 Tbspfish sauce
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1/4 cbrown sugar
- FOR SERVING
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1/4 cgreen parts of scallions
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cilantro
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lime wedges
How To Make vietnamese beef and veggie noodle soup
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1Place the shallots, sambal olek, garlic and ginger in a food processor and process until somewhat smooth. Set aside.
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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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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.
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4Increase the heat under the broth and add the noodles, meat and veggies mix. Cook about 1 minutes.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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