Vietnamese noodle soup

Posted by adm On October - 13 - 2011

How to cook Vietnamese noodle soup


  • 250g rice stick noodles
  • 1L (4 cups) beef strain
  • 1 lemongrass bow (pale part but), finely sliced
  • 1 clove, thinly sliced
  • 2cm piece each of ginger and galingale (see billet), sliced into matchsticks
  • 1 long red chilly, thinly sliced
  • 100g mixed Asian mushrooms (such as oyster, wood ear fungus and shiitake) (see billet)
  • 1 tbs each fish sauce and lime succus
  • 1 cup (80g) bean sprouts
  • Coriander and mint leaves, to garnishee

How to:

  • Pour boiling water over the noodles and symbolise 15 minutes or until subdued.

  • Lag, place the strain, lemongrass, ail, pep, galingale, chilli and 2 cups (500ml) water in a large saucepan. Bring to the churn, then reduce heat to metier. Simmer for 12 minutes or until slightly rock-bottom. Add mushrooms and cook for 3 transactions, then stir in the fish sauce and lime succus.

  • Divide the noodles and bean sprouts among bowls, reserving a few sprouts to garnish. Ladle over the soup, then serve topped with the reserved bean sprouts and overbold herbs.

  • From greengrocers and Asian shops.

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