Diet Phases

Vietnamese style soup

Dead quick, easy, warming and yummy
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Recipe Details

Estimated time:
10 mins Clock icon

Servings: 1-2


 1 raw egg1 - beaten
 Beef Stock Cube1
 ChilliEither fresh or dried to taste
 Garlic cloves1 - crushed
 Gingerhalf inch cut into thin strips
 Lemongrass1 stick or 1/2 tsp paste to your taste
 Lime juiceSplash
 Oyster sauce2 tea spoons
 Sirloin Steak1
 Spring onions3 - sliced into strips



This is dead quick, easy and yummy.


Bring 1 pint of water to boil in pan.


Add all ingredients except the steak and simmer gently for a few minutes, the longer the better.


Heat a non stick griddle pan (or regular non stick frying pan) until extremely hot [check the max temperature for your non-stick pan to avoid damage].


Trim all fat off the sirloin and place in the pan. Cook on high heat [you migth need to do medium heat for certain non-stick pans] for two mins each side. Steak should NOT be cooked all way through as it will continue cooking in soup.


Next place the steak on a chopping board and slice thinly and add to broth.


Beat one egg, and pour into the centre of the pan, after 30 seconds gently stir.


Garnish with fresh Coriander


This is a basic recipe, extra chilli can be added if you like it hot and Chinese five spice is great. Soysauce, Marmite, cinnamon, Kafier lime leaf and different stock cubes brings a different flavour. Chicken works just as well as steak. There are loads of variations for you to try. Approved vegetables should be added after attack phase such as bean sprouts, Pak Choi, Carrot etc. Enjoy.


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