Vietnamese Beef Noodle Soup and Spring Rolls Recipe

Beef Noodles Soup

Ingredients for Beef Noodle Soup:

  • 500g beef (sliced into thin strips)
  • 200g rice vermicelli noodles
  • 1 onion (thinly sliced)
  • 2-3 cloves garlic (minced)
  • 1 tablespoon vegetable oil
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon black pepper
  • 4 cups beef broth
  • Fresh herbs (such as Thai basil, mint, and cilantro) for garnish
  • Bean sprouts and lime wedges for serving

Ingredients for Spring Rolls:

  • 200g ground pork
  • 100g shrimp (peeled and deveined, finely chopped)
  • 1 carrot (peeled and shredded)
  • 1/2 cup bean sprouts (chopped)
  • 2-3 shiitake mushrooms (soaked and finely chopped)
  • 2 cloves garlic (minced)
  • 1 shallot (minced)
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • Spring roll wrappers
  • Vegetable oil for frying

Instructions for Beef Noodle Soup:

  1. Cook the rice vermicelli noodles according to the package instructions. Drain and set aside.
  2. In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and sliced onion, and sauté until fragrant.
  3. Add the beef slices to the pot and cook until they are no longer pink.
  4. Stir in the fish sauce, soy sauce, sugar, and black pepper. Mix well to coat the beef.
  5. Pour in the beef broth and bring the soup to a boil. Reduce the heat and let it simmer for about 10 minutes to allow the flavors to meld together.
  6. To serve, place a portion of cooked rice vermicelli noodles in a bowl. Ladle the hot beef broth with slices of beef over the noodles.
  7. Garnish with fresh herbs, bean sprouts, and a squeeze of lime juice. Serve hot.

Instructions for Spring Rolls:

  1. In a mixing bowl, combine the ground pork, chopped shrimp, shredded carrot, chopped bean sprouts, minced garlic, minced shallot, fish sauce, soy sauce, and sugar. Mix well to combine.
  2. Take a spring roll wrapper and place a spoonful of the filling mixture in the center. Fold the sides of the wrapper inward and roll it up tightly, sealing the edges with a bit of water.
  3. Heat vegetable oil in a deep pan or pot for frying. Carefully place the spring rolls in the hot oil and fry until they turn golden brown and crispy. Remove and drain on a paper towel.
  4. Serve the Spring Rolls alongside the Beef Noodle Soup as a delicious side dish.

Enjoy the flavorful combination of Vietnamese Beef Noodle Soup and Spring Rolls, a popular dish that is sure to delight your taste buds!