Ingredients
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8 oz (225 g) rice Noodles
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12 oz (330 g) lean Beef
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Salt
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reshly ground Black Pepper
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1 large Onion
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1 100mm (4”) piece of Ginger
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3 cups (750 ml) Beef Broth
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5 Star Anise
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1 Cinnamon
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2 green Jalapeno Pepper
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1½ cup (25 ml) fresh Coriander
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2 to 4 tbsp Fish Sauce
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1 cup (250 ml) of fresh Bean Sprouts
Directions
I often make this quick simple soup as a starter, a prelude to a tasty main Asian meal, or as a mid-day snack at weekends. This fragrant Vietnamese noodle soup is common as a breakfast, lunch or dinner in its homeland of Vietnam.
Steps
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1
Done
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Prepare the rice noodles as the pack directions. |
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2
Done
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Meanwhile, place a large saucepan over a high heat. Stab the meat all over with a fork to tenderize it and season with salt and pepper. |
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3
Done
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Sear the meat until browned but still rare, 3 minutes a side, then transfer to a plate. Add the onion and ginger to the pot and cook for about 4 minutes. Add the stock, 3 cups water, the star anise and cinnamon and then reduce heat to a simmer for about 20 minutes. |
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4
Done
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Now, deseed and then thinly slice the jalapenos and tear the coriander. Thinly slice the meat against the grain and drain the noodles. |
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5
Done
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Finally, add the fish sauce to the broth and boil 5 minutes. Remove the ginger, star anise and cinnamon stick, then remove and slice the onion. Divide the noodles between 4 bowls, top with the stock, beef, coriander, bean sprouts, jalapenos and onion. Serve and eat hot. |
