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Vietnamese Beef-Noodle Bowl

Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris
Yield 6 servings (serving size: 1/2 cup noodles and 2 cups broth mixture)
Marinating the beef for 4 to 24 hours ahead can save preparation time later and add extra flavor, if desired. Whole star anise imparts a licoricelike aroma and flavor to the broth, but the soup is very good without it.

Ingredients

  • 8 cups water
  • 2 (14 1/4-ounce) cans fat-free beef broth
  • 3 whole star anise (optional)
  • 2 (3-inch) cinnamon sticks
  • 1 (1 1/2-inch) piece peeled fresh ginger, sliced
  • 4 ounces uncooked rice stick noodles or vermicelli
  • 1 1/2 pounds boned sirloin steak, thinly sliced
  • 2 1/2 tablespoons minced shallots
  • 2 tablespoons sake (rice wine) or rice vinegar
  • 1 tablespoon minced peeled fresh ginger
  • 2 cups fresh bean sprouts
  • 1 cup sliced fresh basil leaves
  • 1/3 cup minced fresh cilantro
  • 1/4 cup minced green onions
  • 3 tablespoons fish sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon thinly sliced red chile (optional)
  • 6 lime wedges (optional)

Nutrition Information

  • calories 264
  • caloriesfromfat 20 %
  • fat 6 g
  • satfat 2.1 g
  • monofat 2.4 g
  • polyfat 0.3 g
  • protein 31.1 g
  • carbohydrate 20.8 g
  • fiber 1.2 g
  • cholesterol 70 mg
  • iron 4 mg
  • sodium 967 mg
  • calcium 35 mg

How to Make It

  1. Combine first 5 ingredients in a large Dutch oven; bring to a boil. Reduce heat; simmer 30 minutes. Strain broth; discard solids. Return broth to pan.

  2. Place rice noodles in a large bowl; cover with hot water. Let stand 15 minutes; drain. Cook noodles in boiling water 1 minute or until tender; drain.

  3. Combine the beef, shallots, sake, and minced ginger in a large zip-top plastic bag; seal and marinate in refrigerator 10 minutes. Add beef mixture to broth in pan; bring to a boil. Reduce heat to medium; cook 3 minutes. Stir in bean sprouts and next 6 ingredients (bean sprouts through black pepper); cook 1 minute.

  4. Place the noodles into each of 6 large bowls; top with broth mixture. Garnish with sliced chile and lime wedges, if desired.