From The Recipe Critic
Vietnamese Noodle Soup
- Time
- 50 min
- Makes
- 8
- Ingredients
- 18
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Ingredients
- ½ pound beef tenderloin, (sliced thinly)
- 1 tablespoon sesame oil
- 1 medium yellow onion, (quartered)
- 1 large knob of ginger, (peeled and quartered)
- 4 cloves garlic, (cut in half)
- 4 cups beef broth
- 4 cups water
- 1 cinnamon stick
- 1 whole star anise
- 1 clove
- ½ teaspoon coriander
- 1 tablespoon fish sauce
- 2 teaspoons hoisin sauce
- 2 teaspoons soy sauce
- 8 ounces rice stick noodles, (pad thai noodles)
- Lime wedges
- Sriracha
- Bean sprouts
Nutrition · per serving
- Calories
- 141 kcal
- Fat
- 2 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 782 mg
- Protein
- 3 g
- Cholesterol
- 0.03 mg
- Carbohydrate
- 27 g
- Saturated fat
- 0.4 g
- Unsaturated fat
- 2 g
As published by The Recipe Critic.
The method
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