Vietnamese Noodle Soup
- 8 ounces rice noodles
- 12 ounces lean beef sirloin, fat trimmed
- Kosher salt and freshly ground pepper
- 1 large onion, halved
- 1 4 -inch piece ginger, unpeeled, halved
- 3 cups low-sodium beef broth
- 5 star anise pods
- 1 cinnamon stick
- 4 scallions
- 2 jalapeno peppers, preferably red and green
- 1/2 cup fresh cilantro
- 2 to 4 tablespoons fish sauce
- 1 cup fresh bean sprouts
Prepare the rice noodles as the label directs.
Meanwhile, place a large pot over high heat. Poke the meat all over with a fork to tenderize it and season with salt and pepper. Sear the meat until charred but still rare, 2 to 3 minutes per side, then transfer to a plate. Add the onion and ginger to the pot; cook about 4 minutes. Add the broth, 3 cups water, the star anise and cinnamon, reduce the heat and simmer about 20 minutes.
Meanwhile, thinly slice the scallions and jalapenos (remove seeds for less heat) and tear the cilantro. Thinly slice the meat against the grain. Drain the noodles.
Add the fish sauce to the broth and boil 5 minutes. Discard the ginger, star anise and cinnamon stick. Remove and slice the onion. Divide the noodles among 4 bowls; top with the broth, beef, scallions, cilantro, bean sprouts, jalapenos and onion.
Per serving: Calories 334; Fat 4 g (Saturated 1 g); Cholesterol 34 mg; Sodium 961 mg; Carbohydrate 51 g; Fiber 2 g; Protein 22 g
Photograph by Antonis Achilleos
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