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Vietnamese noodle soup
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Vietnamese noodle soup, perfect for any meal, with FODMAP diet option.
Ingredients:
  • 250g rice stick noodles
  • 1L (4 cups) beef style liquid stock
  • 1 lemongrass stem (pale part only), finely chopped
  • 1 garlic clove, thinly sliced (see notes for Low FODMAP substitution)
  • 2cm piece galangal (see note), sliced into matchsticks
  • 2cm piece ginger, sliced into matchsticks
  • 1 long red chilli, thinly sliced
  • 100g mixed Asian mushrooms (such as oyster, wood ear fungus and shiitake) (see note)
  • 24.40 gm fish sauce
  • 80g bean sprout
  • Coriander, to garnish
  • Mint leaves, to garnish
Instructions:
  • Cover the noodles with piping hot water and let them soak for 15 minutes, or until they reach desired softness.
  • Simmer the stock, lemongrass, garlic, ginger, galangal, chilli, and 2 cups (500ml) water in a large saucepan until slightly reduced, about 12 minutes. Add mushrooms, cook for 3 minutes, and then stir in the fish sauce and lime juice.
  • Divide noodles and bean sprouts into bowls, setting aside a few sprouts for garnish. Pour soup over, then top with reserved bean sprouts and fresh herbs before serving.

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