Spicy Vietnamese Beef-Noodle Soup |
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Prep Time: 17 Minutes Cook Time: 30 Minutes |
Ready In: 47 Minutes Servings: 9 |
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Star anise is a star-shaped, dark brown pod that is commonly used as a flavoring for Chinese teas. It can be found in Asian markets and some supermarkets. Ingredients:
2 ounces dried rice noodles (about 1 cup cooked noodles) |
4 cups water |
2 (14-ounce) cans low-salt beef broth |
3 star anise |
2 green onions, trimmed and quartered |
1 (1-inch) piece peeled fresh ginger, quartered |
1 serrano chile, minced |
1 2 ounces (1/2-inch-thick) boneless sirloin steak, trimmed and thinly sliced |
1 cup thinly sliced green onions |
1/2 cup chopped fresh cilantro |
1/2 cup chopped fresh mint |
1/2 teaspoon salt |
1/3 cup sliced fresh basil |
3 tablespoons fresh lime juice |
Directions:
1. Place noodles in a large bowl. Cover with boiling water, and let stand 10 minutes. Drain.
2. Combine 4 cups water and next 5 ingredients in a large saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes. Strain mixture through a sieve into a bowl. Discard solids.
3. Return broth mixture to pan. Bring to a boil. Add rice noodles; cook 4 minutes. Add steak; reduce heat, and simmer 1 minute. Remove from heat. Stir in green onions and next 3 ingredients. Top each serving evenly with basil and lime juice.
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