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Vietnamese beef noodle soup

You'll need

2 litres (8 cups) veal or beef stock (see note) 20 gm (4cm) piece of ginger, sliced 4 star anise 1 cinnamon quill 4 green cardamom pods, bruised 280 gm dried medium rice stick noodles 1 tbsp fish sauce, plus extra to taste 400 gm piece of sirloin, thinly sliced across the grain 2 green onions, thinly sliced 1 cup each (loosely packed) Vietnamese mint leaves, mint leaves, coriander leaves and beansprouts, to serve To serve: sliced red chillies and lime wedges


  • 01
  • Bring stock to the boil in a large saucepan. Add ginger slices, star anise, cinnamon and cardamom and simmer over medium heat until infused (4-5 minutes). Keep hot.
  • 02
  • Meanwhile, place rice stick noodles in a heatproof bowl. Cover completely with boiling water and stand until noodles are soft (3-5 minutes), then drain.
  • 03
  • Divide noodles and sirloin among bowls, pour over hot stock and serve immediately with remaining ingredients to taste.
Note A good-quality veal or beef stock, available from select delicatessens and butchers, is essential for this recipe.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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