Vietnamese Beef Noodle Soup

Vietnamese Beef Noodle Soup

Ingredients
1 litre (4 cups) beef stock
1 litre (4 cups) water
4cm fresh ginger, peeled, grated
2 tablespoons fish sauce
2 tablespoons kecap manis
1 tablespoon lemon juice
2 star anise
2 cinnamon sticks
6 green spring onions
2 cups fresh coriander leaves
200g bean sprouts
400g packet rice vermicelli noodles
250g beef eye fillet, thinly sliced
1 brown onion, thinly sliced
2 fresh long red chillies, finely sliced
Crispy fried shallots (garnish)


Method
Place stock, water, ginger, sauce, juice, star anise, cinnamon, in stock pot and bring to boil. Simmer uncovered for 15 minutes. Strain into a heatproof bowl. Return stock to pan with half the spring onions, coriander and sprouts.
Place noodles in a heatproof bowl. Cover with boiling water. Stand for 10 minutes. Loosen with a fork. Drain, rinse and drain well.Divide among serving bowls.
Place beef and brown onion on top of noodles in bowls. Bring stock to boil again. Ladle over beef and onion.
Combine remaining spring onions, coriander and bean sprouts in a medium bowl. Add chilli and fried shallots. Divide over top of soup before serving.

Cauliflower & blue cheese soup

Cauliflower & blue cheese soup

Ingredients

20g butter, chopped

1 large brown onion, halved, finely chopped

1 tablespoon mustard powder

500g cauliflower, cut into florets

3 cups vegetable stock

2 cups water

60g mild blue vein cheese, chopped

½ cup light thickened cream

Chopped fresh chives, to garnish

Toasted sourdough bread, to serve

Method

1. Heat oil and butter in a large saucepan over medium-high heat. Add onion and cook, stirring, for 3 minutes

2. Add mustard powder and cook, stirring, for 30 seconds. Stir in cauliflower. Add stock and water and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for about 20 minutes or until cauliflower is tender. Remove from heat. Set aside for 10 minutes to cool slightly.

3. Blend soup, in batches, until smooth. Place soup in a clean saucepan. Add cheese and stir over low heat until hot and cheese melts. Taste and season with salt and ground white pepper.

4. Ladle soup among serving bowls. Sprinkle with chives.

Note: This soup is something I fell in love with when pregnant. It wasn't a craving (all I ever craved in any of my pregnancies was frozen things), but it was something that 'hit the spot'. It is full of flavour, rich and creamy. What more could you want in food? lol