Vietnamese Beef Noodle Soup
Hello Beach Dwellers
Ready for some low fat goodness that is going to knock your socks off? This gorgeous soup that doubles as a hearty meal for four, will be on your table in less than 30 minutes and is sure to please all who dig into her. My four year old loved this and I am going to spring the left overs on both Beach House Brats tonight for their dinner.
I've decided it's time to bite the bullet and lose the last 5 kg I need, to be pre baby weight. That's the 9 going on 10 year old baby, I might add. I never like to rush anything. I've done the first bit, which you can read about here, but I am back on the wagon and raring to lose those bits that were well hidden under Winter clothes, but are now being revealed as the layers come off for Summer. I bought a fabbo Marie Clare cook book for $1 at a fete on the weekend and this was a dish I amended to suit our needs. It's now on the regular Beach House menu plan and trust me, if you give this a go, it will be on yours too. Easy, delicious and good for you, are the three pre requisites to make the list and this has all of those properties in spades.
Vietnamese Beef Noodle Soup
2 litres or 8 cups of quality beef stock (I use Campbells)
1 onion sliced
1 tablespoon grated ginger
1/2 teaspoon of Chinese five spice power
1/3 cup Kikoman soy sauce
Juice of one lemon
500g/ 1lb fillet steak thinly sliced
3 tablespoons of fish sauce
180g/ 6oz dried Chinese noodles or rice vermacelli noodles
1 bunch of mint chopped
1 bunch of coriander chopped
1 bunch of bok choy chopped
Place stock, onion, ginger, Chinese five spice powder, soy sauce, lemon juice in a large saucepan on the stove. Bring to the boil, reduce heat and simmer for 10 minutes. Meanwhile place noodles in a bowl and cover with boiling water. Allow to soften for 5 minutes. Separate noodles and decant equally into four serving bowls. Toss beef, fish sauce and Bok Choy to the soup mixture. Cook for another minute or two. Just before serving add the herbs to the soup mixture and stir through, reserving a few leaves for garnishing. Ladle soup mixture over the noodles, garnish with reserved herbs and serve.
So there you have it a simple crowd pleaser.
For more of my easy week night wonders go here
By the way, online orders are being taken for the cook book I worked on this year, Avalon Food. Many of you have been keen to know the ordering details. It can be picked up from the school or posted Australia wide. It's full of fabulously delicious and doable family recipes. It is described as 'a celebration of our Northern Beaches lifestyle', which it truly is. You can find out more about the book and how to order it here.
Hope your week is going well.
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