Vietnamese Beef-Noodle Soup With Asian Greens, Okay Vietnamese/japanese

Vietnamese Beef-Noodle Soup With Asian Greens, Okay Vietnamese/japanese

Vietnamese Soups & Stews Main Dishes Dairy Free Beef Stovetop
R

Recidex Kitchen

View their recipes
60 min prep 10 min cook 4 servings

Ingredients

  • 4 cups Baby bok choy leaves
  • 1 tsp Brown sugar
  • 2 Cardamom pods
  • 2 tsps Fish sauce
  • 1/4 cups Basil leaves
  • 1 cup Bean sprouts
  • 3 inch Ginger
  • 1/4 cups Mint leaves
  • 2 Garlic cloves
  • 4 cups Less-sodium beef broth
  • 4 Lime wedges
  • 1 Tbsp Less-sodium soy sauce
  • 2 Tbsps Miso
  • 4 oz Wide rice stick noodles
  • 1 tsp Sesame oil
  • 8 oz Sirloin steak
  • 1 cup Snow peas
  • 1 Star anise
  • 1 inch Thai chile
  • 2 cups Water
  • 1 1/2 cups Onion

Directions

  1. 1

    Freeze beef for 10 minutes; cut across grain into 1/8-inch-thick slices.Cook noodles according to package directions.

  2. 2

    Drain and rinse with cold water; drain.

  3. 3

    Place onion and next 5 ingredients (through star anise) in a large saucepan; cook over medium-high heat 5 minutes, stirring frequently.

  4. 4

    Add broth and 2 cups water (dashi); bring to a boil.Strain broth mixture though a fine sieve over a bowl; discard solids. Return broth to pan.

  5. 5

    Add soy sauce, sugar, fish sauce, and sesame oil; bring to a boil.

  6. 6

    Add bok choy and snow peas; simmer 4 minutes or until peas are crisp-tender and bok choy wilts.

  7. 7

    Add miso at the last minute.Arrange 1/2 cup noodles into each of 4 large bowls.Divide raw beef and chile slices sambal oelek 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.

  8. 8

    Serve with lime wedges.Makes 4 servings.

More Details

Source

Spoonacular

Sign in to rate this recipe

Back to My Kitchen