Spicy Vietnamese Beef-Noodle Soup
Star anise is a star-shaped, dark brown pod that is commonly used as a flavoring for Chinese teas. It can be found in Asian markets and some supermarkets.
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Stand: 10 Minutes
- Calories: 124
- Fat: 6.0g
- Saturated fat: 2.4g
- Protein: 8.8g
- Carbohydrate: 7.3g
- Cholesterol: 25mg
- Iron: 1.1mg
- Sodium: 341mg
- Calories from fat: 46%
- Fiber: 0.7g
- Calcium: 19mg
- 2 ounces dried rice noodles (about 1 cup cooked noodles)
- 4 cups water
- 2 (14-ounce) cans low-salt beef broth
- 3 star anise
- 2 green onions, trimmed and quartered
- 1 (1-inch) piece peeled fresh ginger, quartered
- 1 serrano chile, minced
- 1 2 ounces (1/2-inch-thick) boneless sirloin steak, trimmed and thinly sliced
- 1 cup thinly sliced green onions
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh mint
- 1/2 teaspoon salt
- 1/3 cup sliced fresh basil
- 3 tablespoons fresh lime juice
- Place noodles in a large bowl. Cover with boiling water, and let stand 10 minutes. Drain.
- Combine 4 cups water and next 5 ingredients in a large saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes. Strain mixture through a sieve into a bowl. Discard solids.
- Return broth mixture to pan. Bring to a boil. Add rice noodles; cook 4 minutes. Add steak; reduce heat, and simmer 1 minute. Remove from heat. Stir in green onions and next 3 ingredients. Top each serving evenly with basil and lime juice.
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