Vietnamese Beef-Noodle Soup with Asian Greens |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Introduce your taste buds to Vietnamese cuisine with this quick and easy soup. The rich broth, aromatic herbs, and tender steak will leave you wanting more. Ingredients:
1 (8-ounce) sirloin steak |
4 ounces uncooked wide 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 |
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 small fresh thai chile, thinly sliced into rings |
1 cup fresh bean sprouts |
1/4 cup fresh basil leaves |
1/4 cup fresh mint leaves |
4 lime wedges |
Directions:
1. Freeze beef for 10 minutes; cut across grain into 1/8-inch-thick slices.
2. Cook noodles according to package directions. Drain and rinse with cold water; drain.
3. Place onion and next 5 ingredients (through star anise) in a large saucepan; cook over medium-high heat 5 minutes, stirring frequently. Add broth and 2 cups water; bring to a boil. Strain broth mixture though a fine sieve over a bowl; discard solids. Return broth to pan. Add soy sauce, sugar, and fish sauce; bring to a boil. Add bok choy and snow peas; simmer 4 minutes or until peas are crisp-tender and bok choy wilts.
4. Arrange 1/2 cup noodles into each of 4 large bowls. Divide raw beef and chile slices evenly among bowls. 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. Serve with lime wedges.
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