Thai · Dinner
Rice Noodle Soup With Beef Balls
Clear Thai beef broth simmered with star anise, cinnamon and white pepper, poured over rice noodles with springy beef meatballs, bean sprouts and morning glory. Finished with cilantro, scallion, fried garlic and lime, this soup balances savoury depth from fish sauce against fresh herbal brightness.
$5
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
512Calories
38.2gProtein
16.8gFat
54.1gCarbs
5.4gSugar
2.9gFiber
1680mgSodium
106mgChol
6.2gSat Fat
780mgPotassium
68mgCalcium
4.9mgIron
2.6mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
rich-umami
all-time-classics
gluten-free
Instructions
1
Prep
Mix ground beef with white pepper and minced garlic in a bowl, then roll into 5-6 small meatballs about 1 in (2.5cm) across.
2
Simmer
Combine beef stock, water, star anise, cinnamon stick and remaining garlic in a pot over medium heat for 15 minutes until fragrant and light brown.
3
Poach
Drop meatballs into simmering broth over medium-low heat and poach 6-8 minutes until they float and are firm with no pink inside.
4
Assemble
Cook rice noodles in boiling water 3-4 minutes until soft, drain, then blanch bean sprouts and morning glory in broth 30 seconds until wilted.
5
Plate
Place noodles in a bowl, ladle hot broth, meatballs and vegetables over top, scatter scallion, cilantro and fried garlic, serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef, ground
- 3 cups710ml beef stock
- 2 cup480ml water
- 22 star anise pod
- 22 in (5cm) piece cinnamon stick
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fish sauce, plus 1.5 tsp for the broth
- 1/2 tsp1/2 tsp white pepper
- 4.2 oz120g dried rice noodles
- 1/2 cup50g bean sprouts
- 22 small handful (40g) morning glory or bok choy
- 22 scallion
- 2 tbsp2 tbsp cilantro leaves
- 2 tsp2 tsp fried garlic in oil
- 22 lime wedge
- 1/2 tsp1/2 tsp sugar
