Vietnamese Beef-Noodle Soup With Asian Greens, Okay Vietnamese/japanese
By: Carla
Published: Sunday, June 13, 2010 - 12:50pm

Ingredients




1 (8-ounce) sirloin steak
4 ounces uncooked wide (maifun) thin rice stick noodles
1 1/2 cups thinly sliced yellow onion
3 whole cloves
2 cardamom pods
2 garlic cloves, halved
1 (3-inch) piece peeled fresh ginger, thinly sliced
1 star anise
4 cups fat-free, less-sodium beef broth
2 cups water (I used dashi)
1 tablespoon less-sodium soy sauce
1 teaspoon brown sugar
2 teaspoons fish sauce
4 cups baby bok choy leaves
1 cup snow peas, trimmed
1 inch small fresh Thai chile, thinly sliced into rings (no thai chiles  town anywhere!
2 tablespoons light miso
1 teaspoon sesame oil
1 cup fresh bean sprouts
1/4 cup fresh (thai) basil leaves
1/4 cup fresh mint leaves
4 lime wedges

Preparation

1 Freeze beef for 10 minutes; cut across grain into 1/8-inch-thick slices. 2 Cook noodles according to package directions. 3 Drain and rinse with cold water; drain. 4 Place onion and next 5 ingredients (through star anise) in a large saucepan; cook over medium-high heat 5 minutes, stirring frequently. 5 Add broth and 2 cups water (dashi); bring to a boil. 6 Strain broth mixture though a fine sieve over a bowl; discard solids. Return broth to pan. 7 Add soy sauce, sugar, fish sauce, and sesame oil; bring to a boil. 8 Add bok choy and snow peas; simmer 4 minutes or until peas are crisp-tender and bok choy wilts. 9 Add miso at the last minute. 10 Arrange 1/2 cup noodles into each of 4 large bowls. 11 Divide raw beef and chile slices sambal oelek evenly among bowls. 12 Ladle about 1 2/3 cups hot soup over each serving (broth will cook beef). Top each serving with 1/4 cup bean sprouts, 1 tablespoon basil, and 1 tablespoon mint. 13 Serve with lime wedges. 14 Makes 4 servings.

About


A spicy Asian beef-noodle soup.
Adapted from Cooking Light Magazine.

Comments:
Lisa Leong

I cooked this Vietnamese beef noodle last week. The taste is incredible good and exotic. As per instruction I seared the rib first and throw every thing ( rib, garlic, ginger, star anise, cinnamon stick ,clove, onions etc) into the pressure cooker and cooked it for 1.5 hrs. The soup turned out amazing well. On top of the recipe I added some shredded carrot and shredded pungent Bombay onion. Believe me or not, the spiciness of onion is good accompaniment with the pepper mint and coriander leaves. Luckily my husband bought me a  Benriner madolines  as Xmas gift, or else I have to spend hours in the humble kitchen to prepare the meal. 
Thanks for sharing the recipes.