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Vietnamese Beef Soup

Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Soup
Cuisine Vietnamese
Servings 4

Ingredients
  

  • 8 ounce Sirloin Steak
  • 4 ounce Wide Rice Stick Noodles
  • 1 1/2 cups Yellow Onion Thinly sliced
  • 3 whole Cloves
  • 2 each Cardamom Pods
  • 2 each Garlic Cloves Halved
  • 3 inch Ginger Peeled and thinly sliced
  • 1 each Star Anise
  • 4 cups 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 Thai Chile Thinly sliced into rings
  • 1 cup Bean Sprouts
  • 1/4 cup Basil Leaves Fresh
  • 1/4 cup Mint Leaves Fresh
  • 4 each Lime Wedges

Instructions
 

  • Freeze beef for 10 minutes; cut across grain into 1/8-inch-thick slices.
  • Cook noodles according to package directions. Drain and rinse with cold water; drain.
  • 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.
  • Arrange 1/2 cup noodles into each of 4 large bowls.
  • Divide raw beef and chile slices evenly among bowls.
  • Ladle about 1 cup of broth into each bowl.
  • Garnish with bean sprouts, basil, and mint. Serve immediately with lime wedges.
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