Vietnamese-Style Beef Broth
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Vietnamese-Style Beef Broth

Vietnamese-Style Beef Broth

with Kaffir Lime & Udon Noodles

Whip up a faux pho at home, with this light and fragrant beef broth topped with noodles and sliced beef. The aromatic flavours come together to create a fresh take on soup – just right for the mild spring weather.

Tags:
Low Calorie
Allergens:
Gluten
•Soy
•Mollusc
•Wheat

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

beef rump

½ unit

brown onion

1 knob

ginger

1 unit

carrot

1 bunch

Asian greens

½ tub

oyster sauce

(Contains Gluten, Mollusc, Wheat;)

½ cube

beef stock

2 unit

kaffir lime leaves

½ packet

udon noodles

(Contains Gluten, Wheat;)

1 bunch

coriander

Not included in your delivery

olive oil

1 tbs

soy sauce

(Contains Gluten, Soy;)

2 cup

warm water

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories2080 kcal
Fat8.1 g
of which saturates3 g
Carbohydrate61.2 g
of which sugars9.7 g
Dietary Fibre0 g
Protein40.9 g
Cholesterol0 mg
Sodium2680 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board
•Knife
•Medium Bowl
•Grater
•Medium Pan
•Large Non-Stick Pan
•Plate
•Lid

Instructions

Flavour the beef
1

Finely chop the garlic (or use a garlic press). In a medium bowl, combine 1/2 the garlic, 1/2 the soy sauce, a drizzle of olive oil and a pinch of pepper. Slice each beef rump in half to get 1 steak per person. Add the beef rump steaks to the garlic soy marinade and toss to coat. Set aside.

Get prepped
2

Bring a medium saucepan of water to the boil. Finely chop the brown onion (see ingredients list). Finely grate the ginger. Cut the carrot (unpeeled) into 0.5cm half moons. Roughly chop the Asian greens.

Brown the beef
3

In a large, deep frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the beef rump and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done.

Simmer the broth
4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion, ginger and the remaining garlic. Cook, stirring, for 3-4 minutes or until softened and fragrant. Add the warm water, carrot, oyster sauce (see ingredients list), any steak resting juices, the remaining soy sauce and crumble in the beef stock (1/2 cube for 2 people / 1 cube for 4 people). Add the kaffir lime leaves and bring to a boil. Reduce the heat to low, cover with a lid and simmer for 10 minutes, or until fragrant. Add the Asian greens and cook for 1-2 minutes, or until just tender.

Cook the noodles
5

While the broth is simmering, add the udon noodles (see ingredients list) to the saucepan of boiling water and cook for 8-10 minutes, or until just tender. Drain and refresh under cold water. Roughly chop the coriander.

Serve up
6

Remove the kaffir lime leaves from the broth. Slice the beef. Divide the noodles between bowls and ladle over the broth. Top with the sliced beef and garnish with the coriander.