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.

Yield: 9 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:
Stand: 10 Minutes

Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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

Preparation

  1. Place noodles in a large bowl. Cover with boiling water, and let stand 10 minutes. Drain.
  2. 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.
  3. 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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