Ingredients
Scale
- 2 pounds lamb spine
- 1 onion, quartered
- 1 piece ginger, halved
- 2 star anise
- 1 cinnamon stick
- 6 cups water
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 package rice noodles
- 1 cup fresh basil leaves
- 1 cup bean sprouts
- 2 lime wedges
Instructions
- In a large pot, bring the water to a boil.
- Add the lamb spine, onion, ginger, star anise, and cinnamon stick.
- Reduce the heat and simmer for 2-3 hours until the lamb is tender.
- Skim off any foam that forms on the surface.
- Add the fish sauce and sugar, stirring to combine.
- Prepare the rice noodles according to package instructions.
- Serve the soup hot over the noodles, garnished with fresh basil, bean sprouts, and lime juice.
Notes
- For a richer flavor, roast the onion and ginger before adding them to the broth.
- Adjust the spices according to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Soups
- Method: Simmering
- Cuisine: Vietnamese
- Diet: Paleo
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4 grams
- Sodium: 900 mg
- Fat: 22 grams
- Saturated Fat: 9 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 42 grams
- Fiber: 2 grams
- Protein: 30 grams
- Cholesterol: 90 mg