Vietnamese Beef-Noodle Soup with Asian Greens

Vietnamese Beef-Noodle Soup with Asian Greens
Photo by Becky Luigart-Stayner

Ingredients

  • 1 cup fresh bean sprouts
  • ¼ cup fresh mint leaves
  • ¼ cup fresh basil leaves
  • 1 ½ cups thinly sliced yellow onion
  • 1 (3-inch) piece peeled fresh ginger, thinly sliced
  • 3 whole cloves
  • 4 cups baby bok choy leaves
  • + 13 more ingredients
    • 1 tablespoon less-sodium soy sauce
    • 1 teaspoon brown sugar
    • 1 cup snow peas, trimmed
    • 2 garlic cloves, halved
    • 2 teaspoons fish sauce
    • 2 cardamom pods
    • 4 cups fat-free, less-sodium beef broth
    • 1 (8-ounce) sirloin steak
    • 2 cups water
    • 4 lime wedges
    • 1 small fresh Thai chile, thinly sliced into rings
    • 4 ounces uncooked wide rice stick noodles
    • 1 star anise

1. Freeze beef for 10 minutes; cut across grain into 1/8-inch-thick slices. 2. Cook noodles according to package directions. Drain and rinse with cold water; drain. 3. Place onion and next 5 ingredients (through star anise) in a large saucepan; cook over medium-high heat 5 minutes, stirring frequ...

View full recipe at My Recipes

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