Vietnamese Beef Rice Noodle Soup : Vietnamese Recipe

Ingredients:

250g beef tenderloin, sliced thinly
Chopped spring onions
Mint leaves
Basil leaves
Sliced fresh red chillies
Small limes, halved

Marinade:
1/4 tsp salt
1/4 tsp sugar
Dash of pepper

Image by panduh via Flickr

1/2 tsp corn flour

Soup stock:
3 chicken carcasses, trimmed and chopped
3 litres water
25g ginger, peeled and smashed
1 whole onion, peeled
3 cloves garlic, peeled
3 stalks lemon grass, smashed lightly
4cm piece cinnamon stick
2 star anise
5 cloves
1/2 tsp white peppercorns

Seasoning for soup stock:
2-3 tbsp fish sauce
1 tbsp sugar
1 tbsp beef stock granules
2 kg fresh rice noodles, scalded
20 beef balls


Method:

Bring water to a boil in a deep stockpot. Add chicken carcasses and the rest of the ingredients. Allow to simmer for 30 minutes. Skim off any impurities. Strain the stock and add seasoning to taste.

Season beef slices with marinade and set aside for 30 minutes. Scald the beef in boiling water. Drain in a colander and set aside.

Put meatballs into the soup stock and boil for 2-3 minutes till cooked.

Put enough noodles in a soup bowl. Add a few slices of beef, meatballs,spring onions,mint leave and basil leaves. Add soup stock, then garnish before serving.