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Spicy Vietnamese Beef Noodle Soup

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Ingredients
  Dried rice noodles 2 Ounce, dried
  Water 4 Cup (64 tbs)
  Canned low salt beef broth 28 Ounce (2 Cans, 14 Ounce Each)
  Star anise 3
  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)
  Salt 1⁄2 Teaspoon
  Sliced fresh basil 1⁄3 Cup (5.33 tbs)
  Fresh lime juice 3 Tablespoon
Directions

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.

Recipe Summary

Cuisine: 
Asian
Course: 
Main Dish
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Beef
Interest: 
Healthy

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