A rich and flavour-packed beef soup straight from Vietnam.
Cals 150 · Prot 4 · Carbs 30 · Fat 3
Low Carb
30 min
A rich and flavour-packed beef soup straight from Vietnam.
Cals 150 · Prot 4 · Carbs 30 · Fat 3
Low Carb
Ingredients
Steak
Vegetable oil
2 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Soup
Carrot
1 Piece
Red onion
1 Piece
Spring onion
50 Grams
Garlic cloves
2 Pieces
Ginger
30 Grams
Water
900 ML
Chicken stock cube
4*5*9*15*
1 Piece
Star anise
1 Piece
Cinnamon stick
1 Piece
Sambal oelek
30 Grams
Coconut sugar
15 Grams
Bean sprouts
50 Grams
Salt
1 Tsp
Black pepper
0.5 Tsp
To serve
Lime
1 Piece
Large red chilli
1 Piece
Fresh coriander
20 Grams
Crispy onions
20 Grams
Allergens
*4 Milk, *5 Eggs, *9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
627 / 150
Fats (g)
3.3
of which saturated (g)
1.2
Carbohydrates (g)
30
of which sugars (g)
11.4
Fibers (g)
6.3
Proteins (g)
3.8
Salt (g)
4.2
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep vegetables
Remove the steaks from the fridge 20-30 min prior to cooking. This will allow them to reach room temperature. Peel and cut the carrot into matchsticks. Peel and finely slice the red onion. Finely slice the springonion. Peel and grate the garlic and ginger.
2 Simmer broth
Add the garlic, ginger, measured water, stockcube, staranise, cinnamonstick, sambaloelek(spicy!) and coconutsugar to a soup pot. Bring to a boil and simmer, covered, for 10 min.
3 Fry steaks
Meanwhile, pat the steaks dry with kitchen paper. Heat a pan with a drizzle of oil over a high heat. Once hot, add the steaks and fry them for 2-3 min on each side or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 5-10 min. Once rested, season lightly with salt and pepper.
4 Boil vegetables
While the steaks are resting, add the carrot, red onion and the white parts of springonion to the broth and boil for 5 min further.
5 Prep toppings
Meanwhile, slice the lime into wedges. Finely slice the redchilli and chop the freshcoriander.
6 Finish and serve
Rinse the beansprouts. Add them to the soup and boil for a final 1 min. Check the seasoning. Remove the cinnamonstick and staranise. Divide the soup among bowls. Slice the steaks and add on top. Garnish with the lime wedges, the green parts of the springonion, redchilli slices (spicy!), freshcoriander and fried onion.