This fragrant Vietnamese noodle soup is traditionally popular for breakfast , lunch or dinner. See notes section for FODMAP diet tip.
The ingredient of Vietnamese noodle soup
- 250g rice stick noodles
- 1L (4 cups) Massel beef style liquid stock
- 1 lemongrass stem (pale part only), finely chopped
- 1 garlic clove, thinly sliced (see notes for Low FODMAP substitution)
- 2cm piece galangal (see note), sliced into matchsticks
- 2cm piece ginger, sliced into matchsticks
- 1 long red chilli, thinly sliced
- 100g mixed Asian mushrooms (such as oyster, wood ear fungus and shiitake) (see note)
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 cup (80g) bean sprouts
- Coriander, to garnish
- Mint leaves, to garnish
The instruction how to make Vietnamese noodle soup
- Pour boiling water over the noodles and stand for 15 minutes or until soft.
- 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.
- 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.
Nutritions of Vietnamese noodle soupfatContent: 166.344 calories
saturatedFatContent: 1 grams fat
sugarContent: 30 grams carbohydrates
fibreContent: 2 grams sugar
cholesterolContent: 6 grams protein