Vietnamese Noodle Soup
Serves: 6
Jacklyn McClure
1 January 1970
Based on User reviews:
49
Spice
44
Sweetness
62
Sourness
45
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
230 g
Rice Noodle1 large
Onion (halved)3 cups
Beef Broth (low-sodium)1 cup
Cilantro (fresh)4 tbsps
Fish Sauce1 cup
Bean Sprouts (fresh)Directions:
1
Prepare the rice noodles as the label directs
2
Meanwhile, place a large pot over high heat
3
Poke the meat all over with a fork to tenderize it and season with salt and pepper
4
Sear the meat until charred but still rare, 2 to 3 minutes per side, then transfer to a plate
5
Add the onion and ginger to the pot; cook about 4 minutes
6
Add the broth, 3 cups water, the star anise and cinnamon, reduce the heat and simmer about 20 minutes
7
Meanwhile, thinly slice the scallions and jalapenos (remove seeds for less heat) and tear the cilantro
8
Thinly slice the meat against the grain
9
Drain the noodles
10
Add the fish sauce to the broth and boil 5 minutes
11
Discard the ginger, star anise and cinnamon stick
12
Remove and slice the onion
13
Divide the noodles among 4 bowls; top with the broth, beef, scallions, cilantro, bean sprouts, jalapenos and onion
14
Photograph by Antonis Achilleos