Submitted by Kim Illarietti
Beef Noodle Soup
Serving: 6
Ingredients
- 12 cups beef stock (3 litres)
- 4 green shallots, sliced
- 3cm piece ginger, sliced
- 4 star anise
- 2 sticks cinnamon
- 12 peppercorns
- 12 coriander seeds
- 2 red chillies, sliced
- 2 tbsp fish sauce
- 1 tbsp grated palm sugar or brown sugar
- 1 tbsp lime juice
- 500g sliced beef
- 200g rice noodles
- 2 cups bean sprouts
Instructions
- Put stock, shallots, ginger, star anise, peppercorns, cinnamon, coriander seeds and chillies in slow cooker together and cook on low for about 5 hours; or a large pot over a medium heat, bring to the boil, reduce heat and simmer, partially covered, for about 45 minutes. If using a pot to make the stock I add some stock to the slow cooker and turn it on low while the stock simmers in the pot so that I am not adding the stock to a cold slow cooker when getting to that step.
- Strain the stock mixture through a sieve and back in to the slow cooker. Add fish sauce, sugar, lime juice and meat to the slow cooker
- I leave it on low/auto for 4-6 hours and add the noodles and bean sprouts with about an hour to go.
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