Vietnamese Beef Soup the Editors of Publications International, Ltd.
Vietnamese Beef Soup
Makes 6 servings
|3/4||pound boneless beef top sirloin or top round steak|
|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|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- 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.
- 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.
- 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.
|Serving Size:||1 bowl soup (1/6 of total recipe)|
|Calories from Fat||15 %|
|Total Fat||3 g|
|Saturated Fat||1 g|
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