Beef Noodle Soup
This Vietnamese beef noodle soup recipe makes for something different in your lunch box. I love soup but they can get a little boring after a while. This spicy, warming soup is great in the summer and winter, and with fantastic health benefits to both broth and the herbs used, it’s a fantastic little 10 minute recipe to keep in your repertoire.
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Ingredients
- 100 g rice noodles
- 500 ml quality beef stock
- bunch spring onions
- chilli to taste
- pinch salt
- pinch fresh coriander
- 1 boiled egg optional (per person)
Servings: people
Units:
Instructions
- In a saucepan over a medium heat, add your beef stock, noodles and spring onion.
- Cook for around 5 minutes until the noodles are cooked. At this point, if you are boiling an egg, add the egg to a separate bowl of water and boil the egg as you would normally.
- To your noodles, add chilli to taste, salt and a little fresh coriander. Simmer until the egg is boiled, or for 5 minutes.
- Serve in a bowl and eat like spaghetti, unless you have mastered the chopsticks!
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