Ingredients
Scale
- 2 pounds lamb spine
- 4 cups beef or chicken stock
- 2 cups water
- 1 onion, charred
- 1 piece ginger, charred
- 1 tablespoon fish sauce
- 1 teaspoon star anise
- 1 teaspoon cinnamon
- 1 teaspoon cloves
- 200 grams rice noodles
- 1 cup bean sprouts
- 1 bunch fresh herbs (basil, cilantro, mint)
- 1 lime, cut into wedges
Instructions
- In a large pot, combine lamb spine, stock, and water. Bring to a boil.
- Add charred onion, ginger, fish sauce, star anise, cinnamon, and cloves. Simmer for 2 hours.
- Remove lamb, shred the meat, and discard bones.
- Cook rice noodles according to package instructions and divide among bowls.
- Top with shredded lamb, bean sprouts, and fresh herbs.
- Squeeze lime juice over the top before serving.
Notes
- For a richer flavor, let the broth simmer longer.
- Add chili slices for some heat.
- This dish can be made ahead of time and reheated.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: soup
- Method: simmering
- Cuisine: Vietnamese
- Diet: gluten-free
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg