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Number of Serves
4
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Preparation Difficulty
difficulty
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Cuisine
vietnamese
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Cooking Method
stewing
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Prepare Time
30
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Cooking Time
180
INGREDIENTS
1kg beef bones
3L (12 cups) cold water
2 brown onions, chopped
5cm piece ginger, peeled, sliced
1 Bag Golden Bai Wei Beef Soup Spice Package
2 tablespoons fish sauce
2 tablespoons lime juice
100g thick rice noodles
1 (about 200g) beef fillet steak, thinly sliced
2 cups (110g) bean sprouts
3 green onions, trimmed, thinly sliced diagonally
2 red Birdseye chillies, thinly sliced
1/2 cup mint leaves
1/2 cup coriander leaves
Lime wedges, to serve
METHOD
Step 1
Place the beef bones, water, onion, ginger, Golden Bai Wei Beef Soup Spice Package in a large pot over high heat. Bring to the boil.
Step 2
Reduce heat to very low and cook, skimming surface occasionally of any fat with a metal spoon, for 3 hours or until liquid reduces by half. Remove from heat and set aside to cool.
Step 3
Strain through a fine sieve into a clean saucepan. Remove and reserve any meat from the bones and discard remaining solids.
Step 4
Place the soup over high heat and bring to a simmer. Add the fish sauce and lime juice and stir to combine. Taste and season with salt, pepper, fish sauce and lime juice.
Step 5
Meanwhile, place the noodles in a large heatproof bowl and pour over plenty of boiling water. Set aside for 5 minutes to soak.
Step 6
Drain well. Divide noodles and reserved beef evenly among serving bowls. Top with sliced beef. Pour the hot soup evenly among each serving bowl.
Step 7
Top with bean sprouts, green onion, chilli, mint and coriander leaves. Serve immediately with lime wedges, if desired.
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