Mongolian-Style Beef Noodle Soup

Ingredients

While the original Vietnamese Bánh canh is typically made with seafood or pork, this Mongolian adaptation replaces those ingredients with beef, which is more commonly used in Mongolian cuisine. Additionally, the Mongolian version incorporates traditional Mongolian spices and flavors, giving the dish a distinct taste profile that sets it apart from the original. We alse have the original recipe for Bánh canh, so you can check it out.

• 500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
• 200g (7 oz) rice noodles 200g (7 oz) rice noodles
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon hoisin sauce 1 tablespoon hoisin sauce
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Sliced green onions, for garnish Sliced green onions, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 30g, 3g
• Protein: 35g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the sliced onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the thinly sliced beef to the pot and cook until browned.
3. 3.
   Stir in the soy sauce, hoisin sauce, ginger, cumin powder, and paprika. Cook for another minute to allow the flavors to meld.
4. 4.
   Pour in the beef broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15 minutes to allow the flavors to develop.
5. 5.
   Meanwhile, cook the rice noodles according to the package instructions. Drain and set aside.
6. 6.
   Season the soup with salt and pepper to taste.
7. 7.
   To serve, divide the cooked rice noodles among serving bowls. Ladle the hot soup over the noodles.
8. 8.
   Garnish with fresh cilantro and sliced green onions.
9. 9.
   Serve hot and enjoy!

Treat your ingredients with care...

• Beef — For tender beef slices, choose a tender cut like sirloin or ribeye and slice it thinly against the grain.
• Rice noodles — Follow the package instructions for cooking the rice noodles to ensure they are cooked to perfection without becoming mushy.

Tips & Tricks

• For an extra kick of heat, add a dash of chili oil or sprinkle some crushed red pepper flakes.
• Customize the toppings by adding bean sprouts, sliced mushrooms, or shredded cabbage for added texture and flavor.
• If you prefer a thicker broth, mix a tablespoon of cornstarch with cold water and stir it into the soup during the last few minutes of cooking.

Serving advice

Serve the Mongolian-Style Beef Noodle Soup hot in individual bowls, allowing everyone to garnish their own bowl with fresh cilantro and sliced green onions. Accompany it with a side of crusty bread or steamed rice for a complete meal.

Presentation advice

To enhance the presentation, arrange the beef slices neatly on top of the noodles and garnish with a sprig of fresh cilantro. Serve the soup in colorful bowls to make it visually appealing.