Vietnamese Beef Noodle Soup

This is a simplified version of a Vietnamese beef noodle soup. Hot broth is poured over paper-thin slices of top round, cooking the meat, and the soup is then garnished with basil, cilantro, bean sprouts, and wedges of lime.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 258 Calories

Ingredients

• ½ teaspoon kosher salt
• 3 (10.5 ounce) cans condensed beef broth
• 4 green onions, thinly sliced
• 1 teaspoon chopped fresh ginger root
• 6 cups cold water
• 4 teaspoons hot pepper sauce
• 4 tablespoons oyster sauce
• 4 wedges lime
• 4 ounces dried rice noodles
• 1 Thai chile, chopped
• ½ pound boneless top round steak, sliced very thin
• ¼ pound fresh basil
• 4 tablespoons snipped fresh cilantro
• ¼ pound mung bean sprouts

Recipe Instructions

Step 1

Soak noodles in cold water for 30 minutes. Drain. Bring water to a boil in large pot. Add noodles, and boil 3 to 5 minutes - don't overcook. Drain, and rinse with cold water. Set aside.

Step 2

Meanwhile, combine beef broth, ginger, salt, and Thai pepper in a saucepan. Bring to a boil, and simmer for 15 minutes.

Step 3

Place equal portions of noodles into 4 large soup bowls, and place raw beef on top. Ladle hot broth over noodles and beef. Garnish with lime wedges, basil leaves, cilantro, mung beans, and green onions, and serve with hot pepper sauce and oyster sauce.