Description
A hearty and flavorful Vietnamese soup made with tender lamb spine, aromatic spices, and fresh herbs.
Ingredients
Scale
- 2 pounds lamb spine
- 1 onion, halved
- 1 ginger, sliced
- 6 cloves garlic, smashed
- 4 star anise
- 2 cinnamon sticks
- 4 cardamom pods
- 1 tablespoon coriander seeds
- 8 cups beef or lamb broth
- 1 tablespoon fish sauce
- 400 grams rice noodles
- 1 lime, cut into wedges
- 1 cup bean sprouts
- 1/2 cup fresh basil leaves
- 1/2 cup cilantro leaves
- 2 jalapeños, sliced
Instructions
- In a large pot, combine lamb spine, onion, ginger, garlic, star anise, cinnamon sticks, cardamom pods, coriander seeds, and broth. Bring to a boil, then reduce heat and simmer for 2 hours.
- Strain the broth and return it to the pot. Add fish sauce and simmer for an additional 30 minutes.
- Cook rice noodles according to package instructions. Divide noodles among serving bowls.
- Top noodles with lamb spine pieces, then ladle hot broth over the top.
- Garnish with lime wedges, bean sprouts, basil, cilantro, and jalapeños.
Notes
- For a spicier broth, add more jalapeños.
- Feel free to customize with your favorite toppings.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Soup
- Method: simmering
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 2 grams
- Sodium: 800 milligrams
- Fat: 25 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 70 grams
- Fiber: 3 grams
- Protein: 40 grams
- Cholesterol: 90 milligrams