Easy Asian

Vietnamese noodle soup

Name: Vietnamese noodle soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 250g rice stick noodles; 1L (4 cups) beef stock; 1 lemongrass stem (pale part only), finely chopped; 1 garlic clove, thinly sliced; 2cm piece each of ginger and galangal, sliced into matchsticks; 1 long red chilli, thinly sliced; 100g mixed Asian mushrooms (such as oyster, wood ear fungus and shiitake); 1 tablespoon each fish sauce and lime juice; 1 cup (80g) bean sprouts; Coriander and mint leaves, to garnish

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20m

15m

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by Olivia Andrews

Recipe developer, food writer and food stylist

Oct 03, 2015

This fragrant Vietnamese noodle soup is traditionally popular for breakfast , lunch or dinner. See notes section for FODMAP diet tip.

250g rice stick noodles
1L (4 cups) beef stock
1 lemongrass stem (pale part only), finely chopped
1 garlic clove, thinly sliced
2cm piece each of ginger and galangal, sliced into matchsticks
1 long red chilli, thinly sliced
100g mixed Asian mushrooms (such as oyster, wood ear fungus and shiitake)
1 tablespoon each fish sauce and lime juice
1 cup (80g) bean sprouts
Coriander and mint leaves, to garnish

Method

1.

Pour boiling water over the noodles and stand for 15 minutes or until soft.
2.

Meanwhile, place the stock, lemongrass, garlic, ginger, galangal, chilli and 2 cups (500ml) water in a large saucepan. Bring to the boil, then reduce heat to medium. Simmer for 12 minutes or until slightly reduced. Add mushrooms and cook for 3 minutes, then stir in the fish sauce and lime juice.
3.

Divide the noodles and bean sprouts among bowls, reserving a few sprouts to garnish. Ladle over the soup, then serve topped with the reserved bean sprouts and fresh herbs.