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Vietnamese Lamb Soup Vietnamese Lamb Soup

Vietnamese Lamb Soup

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If you’re on a health kick, or you just feel like you need something restorative, then this Vietnamese Lamb Soup is your best friend. Packed full of fresh flavours, with root ginger, red pepper and beansprouts, it’s really simple to put together, so don’t wait up – get cooking.

Preparation: 15 mins 
Cooking: 30 mins

Serves 4

  • 250g lamb leg steaks, cut into thin strips
  • 2 onions, peeled and cut into four wedges
  • 2 beef stock cubes, crumbled
  • 50g fresh ginger, peeled and finely sliced
  • a pinch of Chinese five spice powder
  • 1 fresh red pepper, deseeded and finely chopped
  • 3 tbsp fish sauce

Black pepper

  • Pour 1.5 litres of hot water into a large saucepan. Add the onions, stock cubes, ginger, Chinese five spice, pepper and the fish sauce. Bring to the boil, cover and leave to simmer over a very low heat for 30 minutes.
  • In the meantime, Divide the lamb strips between 4 large bowls; add the bean sprouts and noodles.
  • Put the spring onions and coriander on a plate with the lime quarters.
  • Remove the onions from the broth with a slotted spoon.  Add the seasoning and bring to the boil. Ladle immediately into the bowls. It's ready! Cover the bowls with plates and allow to stand for 4 mins. Enjoy immediately, with the garnish on the side.

Chef's Tip

You can also remove the sieved and boiling stock from the heat, add the meat, beansprouts, pepper and noodles, cover and allow to stand for 4 mins. Then divide into the bowls.

Recommend this recipe