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Gluten free Vietnamese Beef Soup

Published 13 September, 2006

Oooh, I love weird food. That's why I'm the gluten free food freak. ;-)

So with this gluten free recipe you take frozen beef, slice it and add it to the dish raw. Mmmmmm... REALLY tasty. We've just finished it and it's going to be a regular recipe for us.

Here's how...

Gluten Free Vietnamese Beef Soup

Serves 4, or two if you're really hungry

400g rump steak - this is going to be slightly cooked, so get the best meat you canStar Anise
1/2 onion - thinly sliced
1 tablespoon fish sauce (proper fish sauce is gluten fre but best to check)
1 star anise
1 cinnamon stick
white ground pepper
1.5 litres beef stock, or chicken if you can't get it (we make our own from the bones of animals but if you're using a cube check the gluten-free-ness. As if I need to tell you that ;-)
300g rice noodles - best to go for the thin variety as they don't cool the stock too much
3 spring onions (scallions) thinly sliced on the diagonal (it just looks nice, OK?)
1/2 cup mint leaves
90g (1 cup) bean sprouts or thinly sliced pak choi, chinese leaves or some similar crunchy thing
1 red chilli thinly sliced - seeds removed

First, put your steak in the freezer - about half an hour will make it much easier to cut thinly. Or if your steak is already frozen, just defrost it enough so you can cut it.

Then boil the onion, fish sauce, star anise, cinammon stick, pepper in the stock, and add an extra 1/2 litre (2 cups) of water. After 20 mins remove the star anise and cinammon. Taste the stock and reduce if it's not strongly flavoured enough.

Prepare the noodles and cool - I suggest you just cool them enough to stop them cooking, otherwise they may take too much heat out of the stock later.

Oh, have your bowls heating in the oven.

Slice the steak thinly across the grain.

Put the noodles, spring onion, beef mint, bean sprouts, chilli. Ladle the hot stock over the top. This should cook the beef. If it doesn't cook it enough for you (and I urge you to try it undercooked), you can pop the bowls in the oven for 5 minutes.

This is now one of my fave gluten free recipes - and pretty much fat free, if that's important to you.

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