Vietnamese soup with sliced fillet of lamb
There is something incomparable about a wholesome broth or soup to soothe and nourish, and the addition of lamb to this Vietnamese soup makes it a showstopper
- Serves: 4
- Cooking time: 30 mins
- Course: Main
- Cuisine: Vietnamese
- 250g fillet of lamb, well trimmed and very thinly sliced
- 2 onions, peeled and cut into quarters
- 2 beef stock cubes
- 50g fresh ginger, peeled and finely sliced
- A pinch of Chinese five spice powder
- 1 fresh red pepper, very finely chopped
- 3 tablespoons of fish sauce
- 100g medium rice noodles
- 100g bean sprouts
- Freshly ground black pepper
- Fresh coriander, chopped
- 2 scallions, finely chopped
- 1 lime, cut into quarters
Pour 1½ litres of hot water into a large saucepan. Add the onions, crumbled stock cubes, ginger, Chinese five spice powder, red pepper and fish sauce. Bring to the boil, cover and leave to simmer over a very low heat for 30 minutes.
Meanwhile, divide the meat between 4 large bowls. Break up the sheets of noodles and add to the bowls along with the bean sprouts.
Strain the stock (in a coarse sieve in order to keep the pieces of pepper) and pour it back into the saucepan. Add the seasoning and bring to the boil. Pour immediately into the bowls. The heat of the stock with cook the meat.
Cover the bowls with plates and allow to stand for 4 minutes. Sprinkle over the coriander and serve immediately, along with the lime wedges.
Tip: you can also remove the sieved and boiling stock from the heat, add the meat, soya, pepper and noodles, cover and allow to stand for 4 mins. Then divide up into the bowls.