Vietnamese-Style Beef Soup
Prep Time
Serves
Cooking Mode
8 cups reduced sodium beef broth
4 star anise
1 cinnamon stick, broken into 3 pieces
1 onion, quartered
1 large garlic clove, chopped
1 tbsp chopped fresh ginger
2 tbsp soy sauce
1 tbsp fish sauce (optional)
salt and pepper to taste
½ lb thin Asian-style rice noodles
1 lb top sirloin or strip loin steak, cut into very thin slices
2 limes, cut into wedges
6 green onions, thinly sliced
½ cup whole or coarsely chopped fresh basil, cilantro, or mint leaves, or a mix of all three
Asian-style hot chili sauce to taste (or thinly sliced hot red chilies to taste)
8 cups reduced sodium beef broth
4 star anise
1 cinnamon stick, broken into 3 pieces
1 onion, quartered
1 large garlic clove, chopped
1 tbsp chopped fresh ginger
2 tbsp soy sauce
1 tbsp fish sauce (optional)
salt and pepper to taste
½ lb thin Asian-style rice noodles
1 lb top sirloin or strip loin steak, cut into very thin slices
2 limes, cut into wedges
6 green onions, thinly sliced
½ cup whole or coarsely chopped fresh basil, cilantro, or mint leaves, or a mix of all three
Asian-style hot chili sauce to taste (or thinly sliced hot red chilies to taste)
Directions
1Combine beef broth, star anise, cinnamon stick, onion, garlic and ginger in large saucepan; bring to boil then reduce heat to bare simmer for 30 min.
2Strain beef broth mixture into heatproof bowl; pour strained broth back into saucepan. Set over medium heat; mix in soy sauce and fish sauce, if using. Season with salt and pepper to taste.
3Fill second saucepan with water; bring to boil. Add rice noodles and cook until tender, about 45 sec. Drain noodles and divide among 4 large deep bowls.
4Add sliced raw beef to beef broth mixture (still on medium heat); cook about 2 min. until meat is pink just in middle; or to desired doneness. Ladle broth and meat over noodles. Serve with limes, green onion, basil, cilantro or mint and hot chili sauce to garnish.
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