Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Aromatic broth with thin beef — Vietnam.
Equipment: Large saucepan; sieve
Measures and names
Ingredients
- 200 g beef steak, very thinly sliced
- 1 L good beef stock
- 25 g fresh ginger, sliced
- 2 star anise
- 1 cinnamon stick
- 2 cloves
- 2 tbsp fish sauce
- 200 g courgetti (zucchini noodles), instead of noodles
- 50 g bean sprouts
- 2 spring onions (scallions), sliced
- 1 lime, in wedges
- 10 g fresh coriander (cilantro) and mint
Optional extras
- 1 red chilli, sliced
Method
- Simmer the stock with the ginger, star anise, cinnamon and cloves for 20 minutes so the spices infuse, then strain into a clean pan.
- Add the fish sauce, taste, and adjust — the broth should be deeply savoury before any salt is added.
- Divide the raw sliced beef and the courgetti between two deep bowls.
- Bring the broth back to a rolling boil and pour it over the beef — the heat cooks the paper-thin slices in moments.
- Top with bean sprouts, spring onion, chilli and herbs, and serve with lime wedges for squeezing over. Taste before adding salt — the fish sauce already seasons the dish.
Swaps and tips
Freeze the beef for 30 minutes to slice it paper-thin — the boiling broth cooks it at the table. Courgetti replaces the rice noodles; good stock is most of the flavour, so use the best you have.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 28 g | 8 g | 2 g | 9 g | 225 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
