Vietnamese beef soup
- March 2006
- Serves 4
- Takes 3¾ effortless hours to make, plus cooling
This delicious spicy soup recipe takes a while to make but very little effort. The techniques used to make it are possibly a legacy of the French colonisation of Vietnam.
- 4g (1.6g saturated)
- 51.5g (7.9g sugars)
For this, you ideally need to work a day ahead. The stock is unique and the roasting of bones with garlic and ginger seems unusual for Asian cooking.
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