Vietnamese · Dinner
Braised Beef Stew Noodle Bowl (High-Protein)
A Vietnamese-style beef stew noodle bowl featuring braised beef chuck with star anise, cinnamon and fish sauce until fork-tender, served over rice noodles with a soft-boiled egg. Topped with scallion, cilantro, bean sprouts, fresh chili and lime for brightness and heat.
$7
20 minsPrep
100 minsCook
120 minsTotal
MediumLevel
Nutrition per serving
642Calories
54.3gProtein
21.8gFat
56.1gCarbs
8.9gSugar
5.6gFiber
1780mgSodium
327mgChol
7.4gSat Fat
1180mgPotassium
110mgCalcium
6.8mgIron
3.9mcgVitamin B12
22mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Cut the beef chuck into 1.5-inch chunks and smash lemongrass into 2-inch pieces; slice ginger, garlic, onion and chili; have everything ready before cooking.
2
Sear
Heat oil in a heavy pot over medium-high heat and brown beef chunks 4 minutes per side, working in batches, until deeply browned.
3
Bloom
Add garlic, onion, ginger, lemongrass, star anise, cinnamon and five-spice; cook over medium heat 2 minutes, stirring, until fragrant.
4
Braise
Stir in tomato paste and canned tomato, then pour in fish sauce, beef stock and water; bring to boil, then simmer covered over low heat 90 minutes until beef shreds easily.
5
Simmer
Add carrot chunks and continue simmering uncovered over medium-low heat 15 minutes until tender.
6
Cook
In a separate pot of boiling water, cook rice noodles over high heat 3 minutes until soft, then drain.
7
Build
Divide noodles into a deep bowl and ladle braised beef, carrot and broth over top; nestle halved egg alongside.
8
Plate
Scatter scallion, cilantro, bean sprouts and chili over the bowl and serve with lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g beef chuck
- 22 large eggs, soft-boiled and peeled
- 5.2 oz150g dry rice noodles
- 22 stalk lemongrass
- 11 inch (26g) fresh ginger
- 4 cloves4 cloves garlic
- 11 onion
- 22 whole star anise
- 22 small cinnamon stick
- 1 tsp1 tsp five-spice powder
- 2 tbsp2 tbsp tomato paste
- 4 tbsp60ml canned crushed tomato
- 2 tbsp30ml fish sauce
- 1 cup240ml beef stock
- 1 cup240ml water
- 11 small carrot, cut into chunks
- 2 tsp2 tsp vegetable oil
- 22 scallion
- 2 tbsp2 tbsp cilantro
- 1/2 cup50g bean sprouts
- 44 lime wedges
- 22 fresh red chili
