October 22, 2012

Vietnamese Noodle Soup

Vietnamese Noodle Soup

This fragrant Vietnamese noodle soup is traditionally popular for breakfast , lunch or dinner. See notes section for FODMAP diet tip.
 
Ingredients (serves 4):
  • 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 (see note), sliced into matchsticks
  • 1 long red chilli, thinly sliced
  • 100g mixed Asian mushrooms (such as oyster, wood ear fungus and shiitake) (see note)
  • 1 tbs each fish sauce and lime juice
  • 1 cup (80g) bean sprouts
  • Coriander and mint leaves, to garnish
  
Directions:
  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.