Vietnamese noodle soup

Cooking Soups Vietnamese noodle soup

This fragrant Vietnamese noodle soup is traditionally popular for breakfast , lunch or dinner. See notes section for FODMAP diet tip.

Lables: Egg free Gluten free Lactose free Milk free Peanut free Sesame free Tree nut free Wheat free
  1. Pour boiling water over the noodles and stand for 15 minutes or until soft.
  2. Meanwhile, place the stock, lemongrass, garlic, ginger, galangal, chilli and 2 cups (500ml) water in a large saucepan. Bring to the boil, then reduce heat to medium. Simmer for 12 minutes or until slightly reduced. Add mushrooms and cook for 3 minutes, then stir in the fish sauce and lime juice.
  3. 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 fresh herbs.

If you liked the recipe "Vietnamese noodle soup", tell your friends about it!

250g rice stick noodles
1L beef stock
1 lemongrass stem , finely chopped
1 garlic clove, thinly sliced
2cm piece each of ginger and galangal , sliced into matchsticks
1 long red chilli, thinly sliced
100g mixed Asian mushrooms
1 tbsp each fish sauce and lime juice
1 cup bean sprouts
Coriander and mint leaves, to garnish

Adv

Autors
Preparation time
20
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
Posted by

Rate the recipe Vietnamese noodle soup

total votes: 1

You may need it

View product

Mixing Bowl Set

Check price
Hurry up
View product

Surface Utensil Holder

Check price
Hurry up
View product

Kitchen Utensil Set

Check price
Hurry up

No comments