Ingredients
- 1 tablespoon minced ginger
- 2 minced serrano chiles
- 3 julienne leeks, white part only
- 1 large carrot, julienne
- 1 tablespoon dark soy
- 8 cups chicken stock
- 3 star anise
- 2 cups soaked mung bean noodles
- 1(8 ounce) piece beef tenderloin, frozen
- 1 teaspoon hoisin lime oil
- Salt and black pepper to taste
Directions
In a 2 quart saucepan coated with canola oil, saute ginger and chilies for 3 minutes. Add leeks and carrots and season with salt and pepper. Add soy, chicken stock and star anise. Bring stock to a simmer. Reduce stock 20 percent and check for seasoning. When ready, pull out star anise. Heat the noodles in the broth and ladle into 4 bowls. On a slicer or using a very sharp knife, slice thin pieces of frozen beef. The thinner the better. Lay the beef on top of the soup. Drizzle with hoisin lime oil and garnish with bean sprout salad.
BEAN SPROUT SALAD:
- 2 cups bean sprouts
- 1 cup whole Thai basil leaves
- Juice of 2 limes
- 1/2 tablespoon fish sauce
Mix all together and check for seasoning.
HOISIN LIME OIL:
- 1 cup hoisin
- 2 tablespoons canola oil for cooking
- 1/4 cup lime juice
- 1/4 cup canola oil for blending
In a small pan coated with canola oil saute the hoisin sauce. Put the cooked hoisin into a blender, add lime juice; while blending add the canola oil until the mixture is fully emulsified.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review