Ingredients1 cup (25 g) dried shiitake mushrooms
75 g fine rice noodles, such as vermicelli
175 g lean rump steak, diced
2 cups (500 ml) beef stock
2 tablespoons fish sauce
1 heaped teaspoon grated fresh ginger
⅓ cup (30 g) bean sprouts, trimmed½ small onion, thinly sliced
2 spring onions, thinly sliced
2 small fresh red birdseye chillies or 1 medium red chilli, seeded and finely chopped
1 tablespoon shredded fresh mint
1 tablespoon shredded fresh coriander
1 tablespoon shredded fresh basil
soy sauce (optional)
- Rinse the shiitake mushrooms and put them in a small bowl.
- Place the rice noodles in a large bowl. Cover the mushrooms with boiling water and leave to soak for 20 minutes.
- Cover the rice noodles with boiling water and soak for 4 minutes, or according to the packet instructions.
- Drain the noodles and set aside until they are needed.
- Drain the mushrooms and pour the soaking liquid into a large saucepan.
- Trim off and discard any tough stalks from the mushrooms, then slice them and add to the pan with the diced steak, stock, fish sauce and ginger.
- Bring to the boil, then simmer for 10–15 minutes or until the steak is cooked and tender.
- Skim off any scum that rises to the surface of the soup during cooking.
- Divide the noodles, bean sprouts and sliced onion between 2 large, deep soup bowls.
- Use a slotted spoon to remove the steak and mushrooms from the broth and divide them between the bowls.
- Ladle the broth into the bowls, then scatter the spring onions, chillies, mint, coriander and basil over the top.Serve immediately, with the lime wedges – the juice can be squeezed into the broth to taste.
- Soy sauce can also be added, if liked.
Each serving provides 1256 kJ, 300 kcal, 23 g protein, 4 g fat (1.5 g saturated fat), 42 g carbohydrate (2 g sugars), 0.8 g fibre