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.

The ingredient of Vietnamese noodle soup

  1. 250g rice stick noodles
  2. 1L (4 cups) Massel beef style liquid stock
  3. 1 lemongrass stem (pale part only), finely chopped
  4. 1 garlic clove, thinly sliced (see notes for Low FODMAP substitution)
  5. 2cm piece galangal (see note), sliced into matchsticks
  6. 2cm piece ginger, sliced into matchsticks
  7. 1 long red chilli, thinly sliced
  8. 100g mixed Asian mushrooms (such as oyster, wood ear fungus and shiitake) (see note)
  9. 1 tablespoon fish sauce
  10. 1 tablespoon lime juice
  11. 1 cup (80g) bean sprouts
  12. Coriander, to garnish
  13. Mint leaves, to garnish

The instruction how to make Vietnamese noodle soup

  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.

Nutritions of Vietnamese noodle soup

fatContent: 166.344 calories
saturatedFatContent: 1 grams fat
sugarContent: 30 grams carbohydrates
fibreContent: 2 grams sugar
cholesterolContent: 6 grams protein

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