Vietnamese soup with beef and noodles
Those who want to learn how to cook quick meals should learn from the experience of chefs from Southeast Asia. They definitely know a lot about fast food there. In a matter of minutes, hearty, healthy and surprisingly tasty dishes appear in front of you. For example, here it is!
Ingredients
Servings 4–6- 1 l beef broth
- 200 g beef tenderloin
- 200 g rice noodles
- 1 medium carrot
- 1 medium cucumber
- 2 Chinese cabbage leaves
- 1 small bunch of cilantro
- 1 red chili
- 1/2 - 1 tsp spicy sriracha sauce
- 1 tsp sesame oil
- 2 tbsp. l. soy sauce
- 1 st. l. fish sauce
- salt
Cooking
Step 1
Prepare rice noodles according to package instructions.
Step 2
Put the pot of broth on the fire and bring to a boil. At this time, cut the carrots and cucumber into thin strips, coarsely chop the cilantro, thinly chop the Chinese cabbage. Remove the seeds from the chili pepper and chop finely. Cut the tenderloin into the thinnest slices (if possible, put it in the freezer for 10 minutes, so it will be easier to cut).
Step 3
Put the carrots into the boiling broth, cook for 3 minutes. Then add sauces: soy, fish and sriracha. Put the tenderloin and cook for another 2 minutes. Add chinese cabbage, chili, cucumber and cilantro and cook for 1 more minute. Pour in the sesame oil and remove the pan from the heat. Salt the soup if needed.
Step 4
Pour boiling water over the noodles and arrange on plates. Pour over soup and serve immediately.