Thai · Dinner
Rice Noodle Soup With Beef Balls (High-Protein)
Thai-style beef broth noodle soup built on beef stock, simmered with star anise and cinnamon. Poached ground beef balls and shredded beef brisket provide protein, finished with rice noodles, bean sprouts, scallion, cilantro, soft-boiled egg, and fish sauce.
$5
25 minsPrep
45 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
587Calories
56.2gProtein
18.1gFat
50.8gCarbs
4.1gSugar
5.3gFiber
2142mgSodium
314mgChol
6.8gSat Fat
932mgPotassium
92mgCalcium
6.4mgIron
4.2mcgVitamin B12
8.2mgVitamin C
protein-rich
gluten-free-adaptable
high-fiber
high-protein
Instructions
1
Prep
Mince garlic, form ground beef into 4-5 balls pressing firmly so they hold together when dropped into simmering broth.
2
Simmer
Bring beef stock to a boil over medium-high heat, add star anise, cinnamon stick, garlic, and white pepper. Simmer 15 minutes uncovered until reduced slightly and deeply aromatic.
3
Poach
Slide beef balls into simmering broth and poach over medium heat for 8–10 minutes until firm and no longer pink inside.
4
Finish
Stir in shredded brisket and fish sauce, simmer over medium-low heat for 3 minutes until heated through and fully seasoned.
5
Build
Place drained noodles in a deep bowl, ladle hot broth with beef balls and brisket over top, scatter bean sprouts, sliced scallion and chopped cilantro.
6
Plate
Nestle halved soft-boiled egg on noodles and serve immediately while broth steams.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g lean ground beef for balls
- 5.2 oz150g beef brisket
- 22 large eggs, soft-boiled and halved
- 3 cups720ml beef stock
- 5 oz140g dry rice noodles, soaked and drained
- 1 cup90g bean sprouts
- 22 scallion
- 2 tbsp2 tbsp cilantro
- 22 star anise pod
- 22 small cinnamon stick
- 2 tbsp2 tbsp fish sauce
- 1 tsp1 tsp white pepper
- 1/2 tsp1/2 tsp cayenne
- 2 clove2 clove garlic
- 1/2 tsp1/2 tsp salt
