Rice Noodle Soup recipe - ingredients, nutrition and when to eat it
This warm Vietnamese-style noodle soup combines beef brisket and rice noodles with bean sprouts, cilantro, and aromatic herbs.
This warm Vietnamese-style noodle soup combines beef brisket and rice noodles with bean sprouts, cilantro, and aromatic herbs. The chewy noodles and crisp sprouts complement the clear, fragrant broth, making it a good choice for lunch or a late dinner.
World cuisine · 45 minutes to cook
Nutrition (per 857.5g serving): 582.4 kcal · protein 28.6g · carbohydrate 70.6g · fat 20.4g · sodium 735.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Char the onion and ginger first to add a savory aroma to the broth.
Tips: Don’t simmer the bean sprouts for long. Put them in the bowl and pour the hot broth over them to keep them crisp.
Tips: Add cilantro just before eating, and squeeze in lime to taste.
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Ingredients (1 serving)
- Beef brisket — 100 g
- Rice noodles — 70 g
- Mung bean sprouts — 50 g
- Onion — 40 g
- Ginger — 10 g
- Garlic — 10 g
- Green onion — 20 g
- Cilantro — 10 g
- Fish sauce — 1 Tbsp
- Sugar — 0.5 tsp
- Ground black pepper — 0.2 tsp
- Water — 500 ml
- Lime — 0.5 pc