Vietnamese Lamb Soup

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Add the taste of the orient into your midweek with this tasty soup that cooks in just 30 minutes!

Preparation: 15 mins

Cooking: 30 mins

Ingredients

Ingredients to serve 4

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 tablesp. 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

Method

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.

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