Home Recipes Vietnamese Beef-Noodle Soup with Asian Greens

Vietnamese Beef-Noodle Soup with Asian Greens

by Erika Nicole Kendall

1 (8-ounce) sirloin steak
4 ounces uncooked wide rice stick noodles
1 1/2 cups thinly sliced yellow onion
3 whole cloves
2 cardamom pods
2 garlic cloves, halved
1 (3-inch) piece peeled fresh ginger, thinly sliced
1 star anise
4 cups beef broth
2 cups water
1 tablespoon less-sodium soy sauce
1 teaspoon brown sugar
2 teaspoons fish sauce
4 cups baby bok choy leaves
1 cup snow peas, trimmed
1 small fresh Thai chile, thinly sliced into rings
1 cup fresh bean sprouts
1/4 cup fresh basil leaves
1/4 cup fresh mint leaves
4 lime wedges

    Freeze beef for 10 minutes; cut across grain into 1/8-inch-thick slices. Cook noodles according to package directions. Drain and rinse with cold water; drain. Place onion and next 5 ingredients (through star anise) in a large saucepan; cook over medium-high heat 5 minutes, stirring frequently. Add broth and 2 cups water; bring to a boil. Strain broth mixture though 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. Arrange 1/2 cup noodles into 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.

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