Vietnamese Noodle Soup

Vietnamese Noodle Soup

Ingredients

  • 8 ounces rice noodles
  • 12 ounces lean beef sirloin, fat trimmed
  • Kosher salt and freshly ground pepper
  • 1 large onion, halved
  • 1 4-inch piece ginger, unpeeled, halved
  • 3 cups low-sodium beef broth
  • 5 star anise pods
  • 1 cinnamon stick
  • 4 scallions
  • 2 jalapeno peppers, preferably red and green
  • 1/2 cup fresh cilantro
  • 2 to 4 tablespoons fish sauce
  • 1 cup fresh bean sprouts

Instruction

- Prepare the rice noodles as the label directs.
- Meanwhile, place a large pot over high heat. Poke the meat all over with a fork to tenderize it and season with salt and pepper. Sear the meat until charred but still rare, 2 to 3 minutes per side, then transfer to a plate. Add the onion and ginger to the pot; cook about 4 minutes. Add the broth, 3 cups water, the star anise and cinnamon, reduce the heat and simmer about 20 minutes.
- Meanwhile, thinly slice the scallions and jalapenos (remove seeds for less heat) and tear the cilantro. Thinly slice the meat against the grain. Drain the noodles.
- Add the fish sauce to the broth and boil 5 minutes. Discard the ginger, star anise and cinnamon stick. Remove and slice the onion. Divide the noodles among 4 bowls; top with the broth, beef, scallions, cilantro, bean sprouts, jalapenos and onion.

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