Southeast Asian Rice Noodle Soup with Beef Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: BROTH
5 c low-sodium chicken broth
4 medium garlic cloves, smashed and peeled
1 piece fresh ginger (2-inch), peeled, cut into 1/8-inch rounds and smashed
2 (3-inch) cinnamon sticks
2 star anise pods
2 Tbsp fish sauce
1 Tbsp soy sauce
1 Tbsp sugar
SOUP
6 oz thick rice noodles
12 oz flank steak, sliced across the grain into 1/4-inch strips
Salt and pepper
1 Tbsp vegetable oil
2 c mung bean sprouts
1 medium jalapeno chili, stemmed, seeded and sliced thin
2 scallions, white and green parts, sliced thin on the diagonal
1/3 c loosely packed basil leaves, torn in half
1/2 c loosely packed fresh mint leaves, torn in half
1/2 c loosely packed fresh cilantro leaves
2 Tbsp unsalted roasted peanuts, chopped
Lime wedges
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Directions: |
Directions:FOR THE BROTH
1. Bring all of the ingredients to a boil in a medium saucepan over medium-high heat. Reduce the heat to low and simmer, partially covered, to blend the flavors, about 20 minutes. Remove the solids with a slotted spoon and discard. Cover to keep warm, then set aside while you prepare the soup or refrigerate in an airtight container for up to 1 day.
FOR THE SOUP
2. Bring 4 quarts water to a boil in a large pot. Off the heat, add the rice noodles and let stand, stirring occasionally, until tender, 10 - 15 minutes. Drain and distribute the noodles among 4 soup bowls.
3. If necessary, reheat the broth in a medium saucepan. Cover and keep warm over low heat.
4. Season the steak slices with salt and pepper to taste. Heat the oil in a medium skillet over medium-high heat until shimmering. Add half of the steak slices in a single layer and sear until well browned, 1 - 2 minutes on each side; set aside. Repeat with the remaining slices.
5. Divide the bean sprouts and beef among the soup bowls. Ladle the hot broth into the bowls and sprinkle with the chili, scallions, herbs, and peanuts. Serve immediately, passing the lime wedges separately. |
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