Ingredients
Scale
- 1 pound beef chuck roast
- 8 ounces flat rice noodles
- 6 cups beef broth
- 2 slices fresh ginger
- 2 scallions, chopped
- 3 tablespoons soy sauce
- 4 garlic cloves, minced
- 1/4 cup cilantro, chopped
- 1–2 chili peppers (optional)
Instructions
- Prepare your ingredients: Chop vegetables and slice the beef into bite-sized pieces.
- Create the flavor base: In a large pot over medium heat, add oil and sauté minced garlic and ginger until fragrant (about 30 seconds).
- Add the beef: Sear chunks of beef chuck roast until browned on all sides.
- Pour in the broth: Add beef broth and soy sauce; stir in water and bring to a gentle simmer for at least 1 hour.
- Add noodles: Incorporate rice noodles according to package instructions; stir gently until softened.
- Finish with toppings: Serve soup in bowls garnished with scallions, cilantro, and optional chili peppers.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (400g)
- Calories: 480
- Sugar: 2g
- Sodium: 890mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 75mg