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Beef soup noodles

Method

  • Bring the stock, fish sauce, ginger and chillies to the simmer in a large heavy-bottomed pot and gently cook for 15 mins. Then add the noodles, spring onions and beanshoots. Bring back to the boil, gently separating the noodles as you do so, and taste for seasoning.
  • To serve, place the beef, spinach, mint and coriander in a serving dish (or individual large soup bowls) and ladle the soup over the top. Gently toss and garnish with a sprinkling of herbs.

Ingredients

  • 2 litres low-salt chicken stock
  • 2 tbsp Asian fish sauce
  • 1 heaped tspn grated fresh ginger
  • 3 small red chillies, seeded & finely sliced
  • 1 packet udon noodles
  • 3 spring (green) onions, cut into lengths
  • 1 handful beanshoots
  • 150-200 gm fillet steak, trimmed of all fat & sinew, very finely sliced
  • 1 handful baby spinach leaves, stems removed
  • 2 tbsp Vietnamese mint leaves
  • 2 tbsp coriander leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
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    1 lb450 gm