The best way to explain the flavour of this soup is subtle, sweet, sour, savoury and spicy! It is inspired by Vietnamese and Thai cuisine and is just as easy to make.
When you come to the beef in this recipe, there is enough heat in the broth once taken off the heat to cook to your preference – rare, medium rare, medium, or well done. Simply stir the beef through the broth until coloured to your preference before dividing between the bowls, piling up over the noodles.
Coriander root is nothing to wonder nor worry about – it is literally the roots of the fresh cilantro or coriander bunch you either pull up from your garden or buy fresh from the supermarket. Using the root to help flavour this soup is a great way to use parts of the plants you’d otherwise throw away.
4 tsp lime juice
2 tsp minced ginger
1/2 tsp minced chilli
3 tsp fish sauce
1 tsp raw sugar
8 cups beef stock
1 tsp lemon grass, chopped
2 spring onions, chopped
1/4 cup coriander root, chopped
1 large red chilli, finely sliced
400g beef, finely sliced
125g vermicelli rice noodles
1/2 cup fresh coriander
1. In a large pot add the, lime juice, ginger, chilli, fish sauce, lemon grass, coriander root, and spring onions (white part only) to the stock and bring to the boil.
2. Once boiling, reduce to a simmer for 10 minutes.
3. In a large bowl, cover the rice noodles with boiling water and set aside for 2-3 minutes until cooked through. Strain and divide between four bowls.
4. Once the soup is ready, strain the through a sieve into another pot, add the sliced chilli and bring back to the boil. Dispose of the left over solids from the broth.
5. Once boiling, remove from the heat and immediately stir through the sliced beef.
6. When coloured to your preference, divide the beef between the prepared bowls, and then spoon over the broth and sprinkle with fresh coriander.