Thai · Dinner
Rice Noodle Soup With Beef Balls
Rice noodle soup built on light beef stock simmered with lean beef balls, rice noodles, bean sprouts, napa cabbage, cilantro, scallion and chilli. Fish sauce and white pepper carry the savoury base while the broth stays clear and low-fat, finished with lime for brightness.
$5
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
358Calories
35.2gProtein
10.5gFat
34.2gCarbs
3.4gSugar
2.5gFiber
1620mgSodium
92mgChol
4gSat Fat
790mgPotassium
78mgCalcium
4.2mgIron
2.7mcgVitamin B12
15mgVitamin C
Goes well with
Light Lager Beer
local
Thai Iced Tea
international
low-calorie
protein-rich
low-calorie
Instructions
1
Prep
Mix the lean ground beef with 1 tsp fish sauce, minced garlic, and 1/4 tsp white pepper until evenly combined, then roll into 6-8 small walnut-sized balls.
2
Boil
Bring the beef stock to a rolling boil in a small saucepan over high heat for about 4 minutes until steadily bubbling.
3
Poach
Drop the beef balls into boiling stock and reduce to medium simmer; cook 6-8 minutes until they float and turn uniformly grey-brown with no pink centre.
4
Simmer
Add the soaked rice noodles, napa cabbage, and 1 tbsp fish sauce; simmer 2 minutes over medium-low heat until noodles soften and cabbage wilts slightly.
5
Plate
Stir in bean sprouts and remove from heat immediately. Pour into a bowl, scatter scallion, cilantro, and sliced chili over top, dust with white pepper, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g lean ground beef
- 4 cups950ml low-sodium beef stock
- 2.8 oz40g, about 1/3 of a 10.6 oz packet dry rice noodles
- 1 cup90g bean sprouts
- 1/2 cup50g napa cabbage
- 2 clove2 clove garlic
- 2 tsp2 tsp fish sauce (for the beef balls)
- 2 tbsp2 tbsp fish sauce (for the broth)
- 22 scallion
- 4 tbsp4 tbsp cilantro leaves
- 11 lime
- 22 small red chili
- 1/2 tsp1/2 tsp white pepper (for the beef balls)
- 1/2 tsp1/2 tsp white pepper (for the broth)
