This comforting Vietnamese noodle soup is wonderful and is low in calories yet really satisfies you. The soup will only be as good as the stock you use so buy really good quality stock cubes or good chilled stock. Traditionally the soup is simmered at the table and served with slices of raw fillet of beef which you add to the soup to part cook. As fillet of beef is so expensive a cheaper option would be to use thinly sliced sirloin steak instead.
- 1litre beef stock
- 4cm piece of root ginger, cut into matchsticks
- 2 cloves
- 1 red chilli, finely chopped
- 2 cloves garlic, sliced
- 2 tbsp Thai fish sauce
- 4 spring onions, shredded
- 150g rice noodles
- 100g beansprouts
- 2 heads pak choi, sliced
- Small handful each of coriander and mint leaves plus sprigs of mint, to garnish
- 200g sirloin steak, thinly sliced
- Juice of 1 lime plus lime wedges, to garnish
- Hoisin sauce, to serve
Place the stock in large pan with the ginger, cloves, chilli, garlic and fish sauce. Bring to the boil.
Add the spring onions, noodles, beansprouts and pak choi and return to the boil.
Add the lime juice, coriander and mint leaves and ladle the soup into bowls. Add the steak to each bowl with a sprig of mint, a lime wedge and a spoonful of hoisin sauce.
If you have lots of ginger left over, pop it into the freezer - you can grate it when frozen!