Vietnamese Beef-Noodle Bowl

Vietnamese Beef-Noodle Bowl
Photo by Becky Luigart-Stayner

Ingredients

  • 4 ounces uncooked rice stick noodles or vermicelli
  • ½ teaspoon salt
  • 2 tablespoons sake (rice wine) or rice vinegar
  • ¼ teaspoon black pepper
  • 2 (3-inch) cinnamon sticks
  • 1 teaspoon thinly sliced red chile (optional)
  • 2 ½ tablespoons minced shallots
  • + 12 more ingredients
    • 8 cups water
    • 1/3 cup minced fresh cilantro
    • 1 tablespoon minced peeled fresh ginger
    • 3 whole star anise (optional)
    • 1 ½ pounds boned sirloin steak, thinly sliced
    • 6 lime wedges (optional)
    • 2 (14 1/4-ounce) cans fat-free beef broth
    • ¼ cup minced green onions
    • 1 (1 1/2-inch) piece peeled fresh ginger, sliced
    • 2 cups fresh bean sprouts
    • 3 tablespoons fish sauce
    • 1 cup sliced fresh basil leaves

Combine first 5 ingredients in a large Dutch oven; bring to a boil. Reduce heat; simmer 30 minutes. Strain broth; discard solids. Return broth to pan. Place rice noodles in a large bowl; cover with hot water. Let stand 15 minutes; drain. Cook noodles in boiling water 1 minute or until tender; dra...

View full recipe at My Recipes

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