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Vietnamese Noodle Soup

Vietnamese Noodle Soup Recipe

I got this recipe out of Curves magazine. It turned out so good, I made it again 2 nights later. I made it a little different than the recipe below. I knew we wouldn't be able to find the star anise in our grocery store, so I asked my husband to pick up a bulb a fennel (same flavor pretty much). What he thought was fennel was actually nappa cabbage. So, I threw a few leaves of that in there instead.
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Prep Time 15 mins
Cook Time 15 mins
Course Main Course
Cuisine Vietnamese
Servings 4 bowls
Calories 459.2 kcal

Ingredients
  

  • 4 cups chicken stock
  • 2 slices fresh ginger
  • 1 star anise
  • 1 cinnamon stick
  • 2 tablespoons soy sauce
  • 2 cups bok choy, chopped
  • 1 cup carrot, grated
  • 2 cups rice noodles, cooked and cooled

TOPPINGS

  • 1 lb steak, cooked and thinly sliced
  • 4 tablespoons scallions, chopped
  • fresh cilantro
  • of fresh mint
  • 2 cups bean sprouts
  • 4 tablespoons chopped peanuts

Instructions
 

  • In a meduim saucepan, bring the chicken stock, ginger, star anise, cinnamon stick, soy sauce, bok choy, and carrots to a simmer. Cook about 8 to 10 minutes. Remove spices with tongs.
  • Divide broth among 4 large soup bowls. Place 1/2 cup of the cooked rice noodles into each bowl.
  • Divide the remaining ingredients into 4 portions and place them on a plate next to each bowl. Diners can add these to their bowls as desired.

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Nutrition

Serving: 497gCalories: 459.2kcalCarbohydrates: 17.5gProtein: 32.4gFat: 29.1gSaturated Fat: 10gCholesterol: 84.3mgSodium: 953.6mgFiber: 3gSugar: 8.3g
Keyword < 30 Mins, Asian, Easy, Vietnamese
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