Spicy Vietnamese Beef and Noodle Soup

Name: Spicy Vietnamese Beef and Noodle Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Vietnamese, Asian
Ingredients: 710 milliliters bean sprouts; 1 Tbsp black peppercorns; 2 liters canned beef broth (about four 14 1/2-ounce cans); 1 large carrot, peeled, chopped; 6 Tbsps chopped cilantro; 3 Tbsps fish sauce (nam pla); 6 servings Additional fish sauce (nam pla); 6 Tbsps chopped fresh basil; 158 milliliters chopped peeled fresh ginger; 6 Tbsps chopped fresh mint; 8 garlic cloves, chopped; 4 green onions, thinly sliced; 3 stalks lemongrass,* chopped; 6 servings Lime wedges; 2 larges onions, chopped; 1 Tbsp oriental sesame oil; 1 kilograms meaty oxtails, patted dry; 5 Tbsps peanut oil; 6 radishes, thinly sliced; 4 serrano chilies, thinly sliced; 7 whole star anise (star-shaped spice); 340 grams package fresh udon noodles (refrigerated Japanese wheat noodles)* or fresh linguine; 3 liters water

The recipe Spicy Vietnamese Beef and Noodle Soup could satisfy your Vietnamese craving in approximately 45 minutes. This recipe covers 43% of your daily requirements of vitamins and minerals. This recipe serves 6. Watching your figure? This dairy free recipe has 1292 calories, 134g of protein, and 57g of fat per serving. If you have bean sprouts, star anise spice), carrot, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. It is perfect for Autumn.