In large saucepan on medium-high heat, combine stock, carrots, garlic, ginger, fish sauce, vinegar, soy sauce, chili, cinnamon, star anise. Bring to boil. Reduce heat to medium; simmer 15 minutes to blend flavours.
This hearty soup is almost a meal in itself. Use a tender cut of beef, such as filet mignon, for best results.
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Ingredients
In large saucepan on medium-high heat, combine stock, carrots, garlic, ginger, fish sauce, vinegar, soy sauce, chili, cinnamon, star anise. Bring to boil. Reduce heat to medium; simmer 15 minutes to blend flavours.
Stir in rice noodles, green onions and lime juice; simmer 3 minutes. Add beef; cook 1 to 2 minutes or just until beef is cooked through. Adjust seasoning.
Remove cinnamon and star anise before serving. Ladle into soup bowls. Sprinkle top with peanuts, mint, cilantro and basil.
Thai Kitchen Tip:
o For less starchy noodles that do not clump together, soak noodles in hot tap water for 5 minutes. Rinse with cold water. Drain well before adding to soup for cooking.
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