Beef and buk choy broth

Beef and buk choy broth

(4) Rate it

  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings
  • Capable cooks

Dark-green buk choy comes into its own when teamed with fresh Asian flavours. Give it a try in this hot, aromatic Vietnamese-style soup.

Featured in
Beef recipes, Nutrition information


  • 1L (4 cups) Massel beef style liquid stock
  • 1L (4 cups) water
  • 3cm-piece ginger, peeled, thinly sliced
  • 3 whole star anise
  • 1 cinnamon stick
  • 250g dried thick rice noodles
  • 2 teaspoons fish sauce (see note)
  • 1 bunch buk choy, stems separated
  • 400g beef fillet, very thinly sliced
  • Fresh coriander sprigs, to serve


  • Step 1
    Place the stock, water, ginger, star anise and cinnamon stick in a saucepan. Bring to the boil over medium-high heat. Reduce heat to medium. Simmer for 15 minutes.
  • Step 2
    Meanwhile, place the noodles in a heatproof bowl. Cover with boiling water. Set aside for 3 minutes or until tender. Drain. Divide among serving bowls.
  • Step 3
    Strain the stock mixture into a heatproof bowl. Return to the pan. Bring to a simmer over medium-high heat. Stir in fish sauce and buk choy stems. Cook for 1 minute. Remove from heat. Stir in the buk choy leaves and beef. Ladle the soup over the noodles. Top with coriander.

  • Low kilojoule
  • Low sugar


  • 1962 kj


  • 14g

    Fat Total

  • 6g

    Saturated Fat

  • 3g


  • 27g


  • 58mg


  • 1290.12mg


  • 2g

    Carbs (sugar)

  • 53g

    Carbs (total)

All nutrition values are per serve


To make this recipe gluten free, make sure you use gluten-free stock and fish sauce.

Know-how: Choose fresh-looking buk choy and avoid any with yellow or limp leaves. Store in a plastic bag in the fridge for two to three days.

To make an easy dinner, stir-fry sliced pork, onion, garlic, ginger and peanut oil, adding oyster sauce and buk choy at the end of cooking.

An excellent source of vitamin C, it contains folate, iron, calcium and dietary fibre, too.

  • Author: Gemma Luongo
  • Image credit: Rob Palmer
  • Publication: Australian Good Taste



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