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Gordon Ramsay’s Vietnamese Soup Recipe

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As Gordon Ramsay visits Vietnam for his latest C4 series, Gordon's Great Escape, we've picked
As Gordon Ramsay visits Vietnam for his latest C4 series, Gordon's Great Escape, we've picked from www.pinterest.com

Description

This is a delicious and hearty soup that is perfect for a chilly day. The flavors of the spices, rice noodles, tender beef, and vegetables combine beautifully to create a soup that is both filling and flavorful. The recipe is easy to make and is sure to become a favorite in your household.

Prep Time

15 minutes

Cook Time

1 hour 30 minutes

Ingredients

  • 2 lbs. beef shank
  • 10 cups beef broth
  • 1 onion, chopped
  • 1 tbsp. minced garlic
  • 1 tbsp. minced ginger
  • 2 tbsp. fish sauce
  • 1 tbsp. soy sauce
  • 1 tbsp. sugar
  • 1 tsp. salt
  • 1 cinnamon stick
  • 4 star anise
  • 1 tbsp. coriander seeds
  • 1/2 tsp. black peppercorns
  • 8 oz. rice noodles
  • 1/2 cup sliced onions
  • 1/2 cup sliced scallions
  • 1/2 cup chopped cilantro
  • 1/2 cup bean sprouts
  • 1 lime, cut into wedges

Equipment

  • Dutch oven or large pot
  • Strainer
  • Bowl
  • Saucepan
  • Chopping board
  • Knife
  • Serving bowls

Method

  1. Preheat the oven to 350°F.
  2. Place the beef shank in a Dutch oven or large pot and add the beef broth.
  3. Bring the broth to a boil over medium-high heat, then reduce the heat to low and simmer for 30 minutes.
  4. Meanwhile, place the onion, garlic, and ginger in a saucepan and sauté over medium heat until softened, about 5 minutes.
  5. Add the fish sauce, soy sauce, sugar, salt, cinnamon stick, star anise, coriander seeds, and peppercorns to the saucepan and stir to combine.
  6. Add the spice mixture to the Dutch oven or pot with the beef and broth.
  7. Return the pot to the stove and bring to a boil over medium-high heat, then reduce the heat to low and simmer for 1 hour.
  8. Remove the beef from the pot and shred with a fork.
  9. Strain the broth through a strainer and discard the solids.
  10. Cook the rice noodles according to the package instructions.
  11. Divide the noodles among serving bowls and top with the shredded beef and sliced onions.
  12. Ladle the broth over the noodles and beef.
  13. Garnish with scallions, cilantro, bean sprouts, and lime wedges.

Notes

This recipe can be made ahead of time and reheated. The broth will thicken as it cools, so you may need to add more broth or water when reheating.

Nutrition Info

  • Serving size: 1 bowl
  • Calories: 430
  • Total fat: 8g
  • Saturated fat: 3g
  • Cholesterol: 100mg
  • Sodium: 1560mg
  • Total carbohydrates: 50g
  • Dietary fiber: 3g
  • Sugars: 6g
  • Protein: 42g

Recipes FAQ

Can I use a different cut of beef?

Yes, you can use any cut of beef that is suitable for slow cooking, such as chuck roast or brisket.

Can I make this soup vegetarian?

Yes, you can substitute the beef broth with vegetable broth and omit the beef.

Can I freeze this soup?

Yes, you can freeze this soup for up to 3 months. Allow the soup to cool completely before transferring to a freezer-safe container.

Recipe Tips

  • If you are short on time, you can use store-bought beef broth instead of making your own.
  • If you prefer your soup to be less spicy, you can reduce the amount of black peppercorns or omit them entirely.
  • If you are unable to find star anise or coriander seeds, you can substitute them with Chinese five-spice powder.

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