Introduce your taste buds to Vietnamese cuisine with this quick and easy soup. The rich broth, aromatic herbs, and tender steak will leave you wanting more.
Oxmoor House AUGUST 2011
1. Freeze beef 10 minutes; cut across grain into 1/8-inch-thick slices.
2. Cook noodles according to package directions. Drain and rinse with cold water; drain.
3. Place onion and next 5 ingredients in a large saucepan; cook over medium-high heat 5 minutes, stirring frequently. Add broth and 3 cups water; bring to a boil. Strain broth mixture through 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.
4. Arrange 1/2 cup noodles in each of 4 large bowls. Divide raw beef and chile slices evenly among bowls. Ladle about 1 2/3 cups hot soup over each serving (broth will cook beef). Top each serving with 1/4 cup bean sprouts, 1 tablespoon basil, and 1 tablespoon mint. Serve with lime wedges.
Freezing the beef for just 10 minutes makes it easier to cut into thin 1/8-inch slices, so it's worth taking the time to complete that step.
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