Oriental Beef and Vegetable Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Tbsp. canola oil
1 shallot, finely chopped
2 cloves garlic, minced
1 Tbsp. ginger root, grated
1 dried chili pepper, minced
4 c. chicken broth
2 c. water
2 Tbsp. fish sauce (nam pla)
salt to taste
ground pepper to taste
320 g beef for Chinese fondue
160 g rice sticks
2 carrots, grated
2 green onions/scallions, thinly sliced
8 white (button) mushrooms, thinly sliced
2 3/4 cups soybean sprouts
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Directions: |
Directions:*Individual 500ml (2 cups) serving bowls are needed.
1. Heat the oil in a saucepan over medium-low heat. Add the shallot, then sauté 2-3 minutes. Add the garlic, ginger and chili pepper. Sauté 3 minutes with stirring. Pour in the broth and water, then add the fish sauce and a little salt and pepper. Bring to a boil, then lower the heat and simmer a few minutes. Adjust the seasoning. Add the meat slices, warm up the meat broth 1 minute, then take the saucepan off the heat.
2. Meanwhile, cook the rice sticks for about 4 minutes in a large pot of salted boiling water. Drain in a colander, then rinse and drain again. Set aside.
3. Prepare the vegetables: Grate the carrots, then thinly slice the green onions and mushrooms. Portion out the vegetables into individual serving bowls. Add the soybean sprouts and cooked rice sticks. Pour in the hot broth and serve immediately. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: As both Montreal, and now Minneapolis have, in my opinion, some of the best Vietnamese phở I've ever had, I was determined to find a recipe that I could make myself. This one is absolutely delicious, and so quick and easy.
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This recipe for Oriental Beef and Vegetable Soup is from