Vietnamese noodle soup

Name: Vietnamese noodle soup
Yield: 2
Ingredients: Pepper; Chives; 0.25 tsp Salt; 1 tbsp Fish sauce; 1 l Vegetable broth; 1 Onion; 1 tbsp Grated ginger; 100 g Egg Noodles; 150 g Bean sprouts; 150 g Sugar peas; 2 bundle Spring onions; 2 tsp Curry; 2 tbsp Lime; 2 tbsp Light wine vinegar; 2 tbsp Canola oil; 2 tbsp Soy sauce; 300 g Veal schnitzel

Soups

Cook time: 0 min.
Servings: 2

Ingredients for Vietnamese noodle soup

		Pepper
		Chives
0.25	tsp	Salt
1	tbsp	Fish sauce
1	l	Vegetable broth
1		Onion
1	tbsp	Grated ginger
100	g	Egg Noodles
150	g	Bean sprouts
150	g	Sugar peas
2	bundle	Spring onions
2	tsp	Curry
2	tbsp	Lime
2	tbsp	Light wine vinegar
2	tbsp	Canola oil
2	tbsp	Soy sauce
300	g	Veal schnitzel

Instructions for Vietnamese noodle soup

To prepare the Vietnamese noodle soup recipe, please follow these instructions:

Cut the meat into ½ cm strips, approx. 4 cm long. Salt the meat and put it on the fridge.

Eggs are prepared by prescription, but approx. 4 minutes in boiling water. The lid is tapped and swirled in the oil with ginger and curry. Add broth and let the soup boil for approx. 6 minutes.

Meanwhile, the spring buds are cut, cut in ½ cm. Slanting. Rinse the bean sprouts. Add the meat and when the soup again boils, boil for approx. 2 minutes. Add the bean sprouts, sugar peas and spring onions. The soup is boiled for a few more minutes.

Taste the soup with lime, fish sauce, soy, pepper and vinegar. The drained noodles are added before serving and fresh chives are cut over.

tips:
If you do not like bean sprouts, they can be replaced with eg. bamboo shoots.

Vietnamese noodle soup

Ingredients for Vietnamese noodle soup

Instructions for Vietnamese noodle soup

Recipe categories