Spicy Vietnamese Beef Noodle Soup
|Dried rice noodles||2 Ounce, dried|
|Water||4 Cup (64 tbs)|
|Canned low salt beef broth||28 Ounce (2 Cans, 14 Ounce Each)|
|Green onions||2 , trimmed and quartered|
|Peeled ginger||1 Inch, quartered (1 Piece, Fresh)|
|Serrano chile||1 , minced|
|Boneless sirloin steak||12 Ounce, trimmed and thinly sliced (1/2 Inch Thick)|
|Thinly sliced green onion||1 Cup (16 tbs)|
|Chopped fresh cilantro||1⁄2 Cup (8 tbs)|
|Chopped fresh mint||1⁄2 Cup (8 tbs)|
|Sliced fresh basil||1⁄3 Cup (5.33 tbs)|
|Fresh lime juice||3 Tablespoon|
1. Place noodles in a large bowl. Cover with boiling water, and let stand 10 minutes. Drain.
2. Combine 4 cups water and next 5 ingredients in a large saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes. Strain mixture through a sieve into a bowl. Discard solids.
3. Return broth mixture to pan. Bring to a boil. Add rice noodles; cook 4 minutes. Add steak; reduce heat, and simmer 1 minute. Remove from heat. Stir in green onions and next 3 ingredients. Top each serving evenly with basil and lime juice.