Vietnamese noodle soup

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

Recipe «Vietnamese noodle soup» presented in category Recipes / Soups, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.