Thai · Dinner
Beef Noodle Soup
A Thai-style beef noodle soup built on a five-spice beef broth simmered with charred ginger and star anise, finished with thin-sliced beef sirloin, rice noodles, bean sprouts, cilantro and lime. Seasoned with fish sauce and dark soy for savory depth, topped with fried shallots and fresh chili for heat.
$6
20 minsPrep
90 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
455Calories
41.2gProtein
11.9gFat
45.8gCarbs
4.1gSugar
2.6gFiber
2380mgSodium
98mgChol
4.2gSat Fat
760mgPotassium
68mgCalcium
4.8mgIron
2.6mcgVitamin B12
9.5mgVitamin C
protein-rich
spice-route
all-time-classics
Instructions
1
Prep
Slice the beef sirloin thinly against the grain and refrigerate. Slice ginger and garlic, then char the ginger slices over high heat for 1 minute until blackened.
2
Bloom
Add charred ginger, garlic, star anise and cinnamon stick to beef stock over medium heat; simmer 2 minutes until spices release their aroma.
3
Simmer
Lower heat to low and simmer gently for 75 minutes uncovered, skimming foam every 15–20 minutes to keep the broth clear.
4
Season
Stir in fish sauce, tamari soy sauce and white pepper; simmer 5 minutes over low heat until seasoning dissolves fully.
5
Poach
Slide thin-sliced beef sirloin into simmering broth and poach for 45–60 seconds until barely pink in the centre.
6
Build
Place cooked rice noodles in a deep bowl and ladle hot broth with beef over the top.
7
Plate
Top with bean sprouts, cilantro, scallion, fried shallot and sliced fresh chili; serve with lime wedge on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef sirloin
- 3 cups720ml beef stock
- 22 star anise pod
- 11 cinnamon stick
- 3 tbsp3 tbsp fish sauce
- 22 in (5cm) piece ginger-fresh
- 3.6 oz100g rice noodles-cooked
- 1 cup90g bean sprout
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp scallion
- 11 lime
- 2 tsp2 tsp soy-sauce-tamari
- 2 clove2 clove garlic
- 2 tbsp2 tbsp shallot
- 11 chili-fresh
- 1/2 tsp1/2 tsp white-pepper
