In her Speedy Does It series, test kitchen editor Kendra Vaculin introduces a quick Vietnamese-inspired beef and rice noodle soup, blending ground beef with five spice and fish sauce. This soup comes together in just 20 minutes, making it ideal for weeknight dinners. Key techniques include draining the fat from the beef and skimming foam from the broth, which maintain the soup's clarity and flavor. While any stock could be used, chicken broth best complements the spices, delivering a comforting meal in a fraction of the usual cooking time.
Drain the fat from the ground beef before adding aromatics and skim the foam off the top of the stock. Both help keep the broth clear and flavorful.
Ground five spice and fish sauce enhance the soup, adding a warming, aromatic flavor and depth, making a quick meal reminiscent of cooked-all-day dishes.
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