8+ hrs, Asian, Soup
August 1, 2016
A tasty Vietnamese soup for your slow cooker
9 hrs 5 mins
For the Stock
1L of Beef Stock
1x 5cm pieces of ginger-cut in half (I cut it vertically into 3 strips for maximum flavour)
1x brown onion-thinly sliced
2x cloves of garlic-roughly chopped
3x Star Anise
2x cinnamon quills-lightly crushed
2 tblsp of caster sugar
1/3 cup of Fish Sauce
4 Cups (1L) of water
Juice of half a fresh lime
Juice of half a fresh lemon
For the Bowl
800g Beef Fillet-thinly sliced (as thin as possible)
375g Rice noodles
Fresh herbs (coriander, mint, basil ect must be fresh)
Red Onion-thinly sliced (for toppings)
For the Broth
1Place beef stock, water, star anise, cinnamon quills, brown onion slices, fish sauce, caster sugar and ginger into the Slow Cooker.
2Cook on low for 8-10 hours (as long as possible)
3Cook rice noodles seperatly as per packet instructions
For the Bowl
1Divide up cooked noodles into bowls
2Top with thinly sliced raw beef
3Add fresh herbs, red onion and bean shoots
4Ladle hot stock over noodles and meat (very important that the stock is hot as it needs to cook the meat)
5Add chilli and add a squeeze of lime and lemon juice to your bowl (to taste)
7This is a very hearty recipe that I found on Taste.Com and have adapted for my slow cooker.
8I used a large 6L cooker as I doubled the recipe.
Submitted by Sharni Krygger
April 14, 2020
This is excellent! Very authentic and flavoursome!
April 13, 2020
This is excellent! Very authentic!
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