Vietnamese · Dinner
Lamb and Herb Soup
Vietnamese lamb soup built on a simmered lamb-shoulder and bone-broth base scented with lemongrass, ginger, star anise and fish sauce, finished with a generous tangle of mint, cilantro, Thai basil and scallion. Rice noodles soften in the broth alongside tender shredded lamb, lime and bean sprouts added at the table.
$7
20 minsPrep
75 minsCook
95 minsTotal
MediumLevel
Nutrition per serving
478Calories
38.2gProtein
19.4gFat
36.1gCarbs
6.8gSugar
3.2gFiber
1580mgSodium
128mgChol
8.1gSat Fat
720mgPotassium
85mgCalcium
4.6mgIron
2.9mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Trim lamb shoulder chunks of excess fat and bruise the lemongrass stalk with a knife back to release its oils. Slice the ginger and scallion; mince the garlic.
2
Char
Toast the halved onion, ginger slices and star-anise in a dry pot over medium-high heat for 3 minutes until onion edges blacken and spices smell fragrant.
3
Simmer
Add lamb, beef stock, lemongrass, garlic, fish-sauce and sugar; bring to boil over high heat, then simmer uncovered on low for 60 minutes until lamb is fork-tender.
4
Drain
Lift out lemongrass, onion and star-anise with a slotted spoon and discard; skim any surface foam and taste the broth, adjusting with extra fish-sauce if needed.
5
Plate
Place cooked rice noodles in a bowl, ladle hot lamb and broth over top, scatter bean sprouts, mint, cilantro, basil and scallion over the surface, then set lime wedge and sliced chili on the rim.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g lamb shoulder, cut into bite-sized chunks
- 3 cups720ml beef stock
- 22 stalk lemongrass
- 22 in (5cm) piece ginger-fresh
- 22 star-anise pod
- 11 small onion, peeled and halved
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fish-sauce
- 1 tsp1 tsp sugar-white
- 3.6 oz100g rice-noodles-cooked
- 1/2 cup30g bean-sprout
- 22 small handful mint leaves
- 22 small handful cilantro leaves
- 22 small handful basil leaves
- 22 scallion
- 11 lime, cut into a wedge
- 22 small chili-fresh (optional)
