Hanoi Beef And Noodle Soup
|Soy sauce||1 Tablespoon|
|Dry sherry/Chinese rice wine||1 Tablespoon|
|Sesame oil||1 Teaspoon|
|Boneless beef||1⁄4 Pound, sliced|
|Flat rice noodles||1⁄2 Pound (1/4 Inch Wide)|
|Bean sprouts||1 Cup (16 tbs)|
|Slivered green onion||2 Tablespoon|
|Cilantro sprig||1 (Chinese Parsley)|
|Chicken broth||3 Cup (48 tbs)|
|Serrano/Jalapeno chile||1⁄2 , thinly sliced|
|Minced lemongrass||1 Tablespoon|
|Fish sauce||2 Teaspoon|
|Lime juice||1 Teaspoon|
1. Combine the marinade ingredients in a medium bowl. Add the beef, stir to coat, and set aside for 30 minutes.
2. Soak the noodles in warm water to cover for 15 minutes or until soft; drain. Divide the noodles between 2 large soup bowls and place half of the beef slices, bean sprouts, green onion, and cilantro in each bowl.
3. In a medium saucepan, bring the broth, lime slices, chile slices, and lemongrass to a boil. Reduce the heat and simmer for 10 minutes. Ladle the hot broth into the bowls of noodles and meat. Season each serving with fish sauce, sesame oil, and lime juice.