Vietnamese Beef and Spinach Soup

A light Vietnamese soup featuring blanched spinach and marinated fillet steak simmered in a seasoned chicken stock.

Healthy Soup Beef Low Carb Spinach Vietnamese

Estimated Nutrition

Calories

183.1

kcal / serving

732.4 kcal total

Carbs

10.1g

per serving

40.5 g total

Fat

7.1g

per serving

28.5 g total

Protein

19.7g

per serving

78.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Sugar

CondimentsSauces

tbsp

Fish Sauce

For the marinade

tbsp

Fish Sauce

For the soup seasoning

Fruits

tbsp

Lemon Juice

Liquids

1.2

Chicken Stock

Homemade or good quality store-bought

Meat

175

Fillet Steak

Lean, cut into thin 5cm slices

NutsSeeds

tbsp

Garlic

Finely chopped

Black Pepper

Freshly ground, for marinade

Black Pepper

Freshly ground, to taste

Vegetables

450

Spinach

Fresh, stalks removed, washed

piece

Shallot

Finely sliced

piece

Red Chilli

Small, fresh, seeded and chopped

Method

Season with additional black pepper and serve immediately.

Remove the spinach stalks and wash the leaves.

Blanch leaves in boiling water until wilted, then refresh in cold water and drain.

Combine the steak with shallots, garlic, one tablespoon of fish sauce, and pepper.

Bring chicken stock to a simmer and season with fish sauce, lemon juice, sugar, and chilli.

Add spinach, beef, and marinade to the stock and return to a simmer.