Beef Brisket and Bean Sprout Rice Noodle Soup recipe - ingredients, nutrition and when to eat it
This rice noodle soup is topped generously with beef brisket and bean sprouts, then served with hot broth poured over it.
This rice noodle soup is topped generously with beef brisket and bean sprouts, then served with hot broth poured over it. The savory beef and crisp sprouts make it a satisfying meal, especially for lunch or dinner on a blustery day.
Noodles · 25 minutes to cook
Tips: Add the bean sprouts at the end and cook them briefly to keep them crisp.
Tips: Beef brisket can turn tough if simmered too long, so cook it just until the thin slices are done.
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Ingredients (1 serving)
- Dried rice noodles — 80 g
- Beef brisket — 70 g
- Mung bean sprouts — 70 g
- Beef broth — 350 ml
- Green onion — 15 g
- Garlic — 1 clove
- Soy sauce — 1 tsp
- Ground black pepper — 0.2 tsp
- Water — 100 ml