Name: Sour Vietnamese soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1
Ingredients: Sour vietnamese soup; 2 cup (500ml) beef stock; 2 centimetre piece fresh ginger, peeled, sliced into matchsticks; 1/2 fresh ginger, peeled, sliced into matchsticks; 1 tablespoon lime juice; 1 teaspoon fish sauce; 70 gram beef fillet, sliced thinly; 50 gram baby pak choy, leaves separated; 30 gram rice vermicelli noodles; 1/2 green onion, sliced thinly; 1 tablespoon mint leaves; 1 tablespoon coriander leaves

Sour Vietnamese soup

Spice things up tonight with this sour Vietnamese soup. Light, fresh, and full of mouthwatering flavour. Suitable for the 2-Day Fast Diet.

Serves 1

Prep

Cook

10M

Total

15M

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Ingredients

Sour vietnamese soup

2 cup (500ml) beef stock

2 centimetre piece fresh ginger, peeled, sliced into matchsticks

1/2 fresh ginger, peeled, sliced into matchsticks

1 tablespoon lime juice

1 teaspoon fish sauce

70 gram beef fillet, sliced thinly

50 gram baby pak choy, leaves separated

30 gram rice vermicelli noodles

1/2 green onion, sliced thinly

1 tablespoon mint leaves

1 tablespoon coriander leaves

Method

Sour vietnamese soup

1.Combine stock, ginger and chilli in a medium saucepan; bring to the boil. Reduce heat; simmer, uncovered, for 5 minutes.

2.Add juice, sauce and beef to pan; return to the boil. Add pak choy; cook for 1 minute or until pak choy is wilted. Remove from heat.

3.Meanwhile, place noodles in a small heatproof bowl, cover with boiling water; stand until tender, drain.

4.Place noodles in a medium serving bowl; ladle over soup, top with onion and herbs.

Replace the baby pak choy with your favourite Asian green. For a little extra heat, slice a small red thai (serrano) chilli and add it to the soup with the herbs. If you prefer chicken, replace the beef stock with chicken stock and the beef with sliced chicken breast.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Sour vietnamese soup

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