Vietnamese-Style Beef Noodle Soup

Ingredients

NOODLES
8 ounces wide rice noodles
BROTH
5 cups low-sodium chicken broth
4 garlic cloves, peeled and smashed
1 (2-inch) piece fresh ginger, peeled, cut into 1⁄8-inch rounds, and smashed
2 (3-inch-long) cinnamon sticks
2 star anise pods
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon sugar
MEAT AND VEGETABLES
1 (12-ounce) shell sirloin steak, trimmed and sliced crosswise into 1⁄4-inch strips
Salt and pepper
1 tablespoon vegetable oil
5 ounces bean sprouts (2-1⁄2 cups)
1 jalapeño chile, stemmed, seeded, and sliced thin crosswise
2 scallions, sliced thin on bias
1⁄3 cup fresh basil, large leaves torn in half
1⁄2 cup fresh mint, large leaves torn in half
1⁄2 cup fresh cilantro leaves
2 tablespoons chopped unsalted roasted peanuts
Lime wedges

Instructions

FOR THE NOODLES: Bring 4 quarts water to boil in large pot. Off heat, add noodles and let sit until tender but not mushy, 10 to 15 minutes. Drain and distribute among 4 bowls.
FOR THE BROTH: Bring all ingredients to boil in medium saucepan over medium-high heat. Reduce heat to low and simmer, partially covered, 20 minutes. Remove solids from pan with slotted spoon and discard. Cover broth and keep hot over low heat until ready to serve.
FOR THE MEAT AND VEGETABLES: Season steak with salt and pepper. Heat oil in 10-inch skillet over medium-high heat until shimmering. Add half of steak slices in single layer and sear until well-browned, 1 to 2 minutes on each side; set aside. Repeat with remaining slices.
Divide sprouts among bowls with noodles, add steak, then ladle in broth. Sprinkle each serving with jalapeño, scallions, basil, mint, cilantro, and peanuts and serve, passing lime wedges separately.

Vietnamese-Style Beef Noodle Soup

Ingredients

Instructions

Tags

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