Vietnamese Beef Noodle Soup

Those who want to learn how to cook quick meals should learn from the experience of chefs from Southeast Asia. There they definitely know a lot about fast food. In a matter of minutes, hearty, healthy and surprisingly tasty dishes appear in front of you. For example, here it is!

Ingredients

• 1 liter beef broth
• 200 g beef tenderloin
• 200 g rice noodles
• 1 medium carrot
• 1 medium cucumber
• 2 Chinese cabbage leaves
• 1 small bunch of cilantro
• 1 red chili
• 1/2 - 1 tsp hot sriracha sauce
• 1 tsp sesame oil
• 2 tbsp. l. soy sauce
• 1 tbsp. l. fish sauce
• salt

Directions

1. Prepare rice noodles according to package directions.
2. Place the stockpot on the heat and bring to a boil. At this time, cut the carrots and cucumber into thin strips, coarsely chop the cilantro, thinly chop the Chinese cabbage. Remove seeds from chili peppers, chop finely. Cut the tenderloin into very thin slices (if possible, put it in the freezer for 10 minutes, so it will be easier to cut).
3. Put carrots in boiling broth, cook for 3 minutes. Then add the sauces: soy, fish and sriracha. Add the tenderloin and cook for 2 more minutes. Add Chinese cabbage, chili, cucumber and cilantro and simmer for 1 minute. Pour in the sesame oil and remove the pan from the heat. Season the soup with salt, if necessary.
4. Pour boiling water over the noodles and place on bowls. Pour over the soup and serve immediately.