Beef and buk choy broth

Dark-green buk choy comes into its own when teamed with fresh Asian flavours. Give it a try in this hot, aromatic Vietnamese-style soup.

Recipe «Beef and buk choy broth» presented in category Recipes / Soups, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 1L beef stock, 1L water, 3cm-piece ginger, peeled, thinly sliced, 3 whole star anise, 1 cinnamon stick , 250g dried thick rice noodles, 2 tsp fish sauce, 1 bunch buk choy, stems separated , 400g beef fillet, very thinly sliced, Fresh coriander sprigs, to serve.

Ingredients:

• 1L beef stock 
• 1L water 
• 3cm-piece ginger, peeled, thinly sliced 
• 3 whole star anise 
• 1 cinnamon stick 
• 250g dried thick rice noodles 
• 2 tsp fish sauce 
• 1 bunch buk choy, stems separated 
• 400g beef fillet, very thinly sliced 
• Fresh coriander sprigs, to serve 

Instructions

1. Place the stock, water, ginger, star anise and cinnamon stick in a saucepan. Bring to the boil over medium-high heat. Reduce heat to medium. Simmer for 15 minutes.
2. Meanwhile, place the noodles in a heatproof bowl. Cover with boiling water. Set aside for 3 minutes or until tender. Drain. Divide among serving bowls.
3. Strain the stock mixture into a heatproof bowl. Return to the pan. Bring to a simmer over medium-high heat. Stir in fish sauce and buk choy stems. Cook for 1 minute. Remove from heat. Stir in the buk choy leaves and beef. Ladle the soup over the noodles. Top with coriander.