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Rating: 4 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light March 1999

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Credit: Becky Luigart-Stayner; Styling: Lydia DeGaris

Recipe Summary

Yield:
6 servings (serving size: 1/2 cup noodles and 2 cups broth mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

Nutrition Facts

264 calories; calories from fat 20%; fat 6g; saturated fat 2.1g; mono fat 2.4g; poly fat 0.3g; protein 31.1g; carbohydrates 20.8g; fiber 1.2g; cholesterol 70mg; iron 4mg; sodium 967mg; calcium 35mg.
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