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  • Vietnamese Noodle Soup

    1 vote
    Vietnamese Noodle Soup
    Prep: 40 min Cook: 30 min Servings: 2
    by Navaneetham Krishnan
    370 recipes
    >
    infused with a variety of herbs for the uplifting fragrances and is served with a garlic chili dipping sauce.

    Ingredients

    • For the lamb
    • 300g minced lamb
    • ½ tbsp ginger paste
    • 1 tsp garlic paste
    • A pinch of salt
    • Other ingredients
    • 1 liter vegetable stock
    • Spices – 1 stick cinnamon, 1 star anise and 3 cloves
    • 3-4 sprigs Thai basil leaves – pluck the leaves from the stems
    • 2-3 sprigs of spring onions – sliced
    • 2-3 sprigs of coriander leaves – sliced
    • ½ cup bean sprouts – cleaned and blanched
    • Rice Noodles (as needed) – blanched to soften
    • Black pepper and salt for taste
    • Drops of sesame oil
    • 3 tbsp oil
    • For the dipping Sauce
    • 3-4 red chilies
    • 3 garlic – chopped
    • 2 tbsp sweet soya sauce
    • 1 lime – extract juice
    • Mix all together

    Directions

    1. Mix lamb with the ingredients as stated above.
    2. Heat oil and fry till crispy and crunchy while breaking the lamb into pieces.
    3. Remove and keep aside.
    4. In the same oil, sauté spices.
    5. Pour in stock, season with salt and pepper and let it simmer.
    6. Meanwhile, put the needed amount of noodles in a bowl.
    7. Add crispy lamb, bean sprouts and herbs on top.
    8. When soup is heated through, pour on to the bowl of noodles.
    9. Drizzle sesame oil and serve with chili garlic dipping sauce.

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