Vietnamese-inspired noodle soup

Step 1/3

• 133⅓ g stewing beef
• ⅓ carrot
• ⅔ cloves garlic
• ⅔ tbsp ginger
• 1 green onions
• ⅔ chilis
• 3⅓ g cilantro
• 100 g beef

• cutting board
• knife

Cut stewing beef and carrot into cubes. Mince garlic and ginger. Finely chop green onions, chili, and cilantro. Cut beef loin into very thin slices.

Step 2/3

• ½ l beef stock
• ⅓ tbsp fennel seed (ground)
• 50 g rice noodles (broad)
• 16⅔ ml fish sauce

• large saucepan
• cooking spoon

Briefly sear cubed beef in batches in some vegetable oil. Deglaze with beef stock. Add fennel seed and let simmer for approx. 25 - 30 min. Add rice noodles, carrot, garlic, ginger, chili, and fish sauce and simmer for approx. 5 – 8 min. or until the noodles are tender.

Step 3/3

• salt
• pepper

Add sliced beef and green onions and simmer for approx. 3 – 5 min. until the beef is just cooked. Add cilantro, salt, and pepper to taste. Enjoy!

Enjoy your meal!