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Vietnamese Beef Soup
Yield: Makes 6 servings
Ingredients:
3/4
pound boneless beef top sirloin or top round steak
3
cups water
1
can (14-1/2 ounces) beef broth
1
can (10-1/2 ounces) condensed consommé, undiluted
2
tablespoons reduced-sodium soy sauce
2
tablespoons minced fresh ginger
1
cinnamon stick (3 inches long)
4
ounces rice noodles (rice sticks), about 1/8 inch wide
1/2
cup thinly sliced or julienned carrots
2
cups fresh bean sprouts
1
small red onion, halved and thinly sliced
1/2
cup chopped fresh cilantro
1/2
cup chopped fresh basil
2
jalapeño peppers,* minced or 1 to 3 teaspoons Chinese chili sauce or paste
Preparation:
1.
Place beef in freezer 45 minutes or until firm. Meanwhile, combine water, beef broth, consommé, soy sauce, ginger and cinnamon stick in large saucepan; bring to a boil over high heat. Reduce heat to low; simmer, covered, 20 to 30 minutes. Remove cinnamon stick; discard. Meanwhile, place rice noodles in large bowl and cover with warm water; let stand until softened, about 20 minutes.
2.
Slice beef lengthwise in half, then crosswise into very thin strips. Drain noodles. Place noodles and carrots in simmering broth; cook 2 to 3 minutes or until noodles are tender. Add beef and bean sprouts; cook 1 minute or until beef is no longer pink.
3.
Remove from heat; stir in red onion, cilantro, basil and jalapeño peppers. To serve, lift noodles from soup with fork and place in bowls. Ladle remaining ingredients and broth over noodles.
Nutritional Information:
| Serving Size: 1 bowl soup (1/6 of total recipe) | |
| Sodium | 800 mg |
| Protein | 16 g |
| Fiber | 1 g |
| Carbohydrate | 23 g |
| Cholesterol | 32 mg |
| Saturated Fat | 1 g |
| Total Fat | 3 g |
| Calories from Fat | 15 % |
| Calories | 180 |
Dietary Exchange:
| Meat | 1-1/2 |
| Vegetable | 1 |
| Starch | 1 |
This recipe appears in:
Asian
