Vietnamese Beef Soup with Rice Noodles

Vietnamese Beef Soup with Rice Noodles

  • Préparation

    Prep time: 40 minutes

  • Cuisson

    Cooking time: 3 hours

  • Portions

    Servings: 12 servings




    Make ahead: 2 days

    • Wrap the first four ingredients in a square of cheesecloth or put in a tea infusion ball, and place in a large saucepan.

    • Add the beef broth, rice vinegar and the meat. Season with salt and pepper and bring to a boil. Reduce heat to low and simmer 3 hours, skim as needed.

    • Remove the wrapped herbs and discard. Remove the meat and wait 15 minutes before cutting into thin strips, perpendicular to the direction of the meat fibre.

    • Bring broth to a boil and turn off the heat. Return the meat to the broth and add the two types of onions.

    • Cover and serve immediately in a soup tureen.

    • Serve with Haiku rice vernicelli (prepared according to instructions on the package and lightly toasted in sesame oil), bean sprouts, Haiku minced coriander and various sauces (hoisin, fish and chilli).