Vietnamese Beef Noodle Soup

Name: Vietnamese Beef Noodle Soup
Prep time: 1 h 8 min
Cook time: 1 h 8 min
Total time: 1 h 8 min
Yield: 55
Cuisine: Vietnamese, Asian
Ingredients: 4 teaspoons Asian fish sauce; 113 grams bean sprouts; 1 liters beef broth; 227 grams eye of round beef steak, cut across the grain into slices 1/8 inch thick; 2 Tbs canola oil; 1 inches cinnamon stick; 1 teaspoon coriander seeds; 118 milliliters coarsely chopped fresh basil, preferably Thai; 3 inches fresh ginger, thinly sliced; 2 limes, quartered; 227 grams rice vermicelli; 0 teaspoons salt

The recipe Vietnamese Beef Noodle Soup could satisfy your Vietnamese craving in around 1 hour and 8 minutes. This recipe serves 55. One serving contains 32 calories, 1g of protein, and 1g of fat. Only a few people really liked this soup. It is a good option if you're following a dairy free diet. It will be a hit at your Autumn event. If you have asian fish sauce, cinnamon stick, beef broth, and a few other ingredients on hand, you can make it.

Instructions

Marinate the beef

Ingredients you will need

Beef

In a resealable plastic bag, combine the beef slices, 1 Tbs. of the oil, 1 1/2 tsp. of the fish sauce and the salt. Seal the bag and massage with your hands to distribute the marinade evenly. Set aside at room temperature for 15 minutes or refrigerate up to overnight.Cook the noodles

Ingredients you will need

Fish Sauce

Marinade

Pasta

Beef

Salt

Cooking Oil

Equipment you will use

Ziploc Bags

In a large saucepan over medium-high heat, combine the broth, ginger, coriander, cinnamon and the remaining 2 tsp. fish sauce and bring to a boil. Reduce the heat to low, cover and simmer for 30 minutes.Meanwhile, bring a large pot of water to a boil over high heat.

Ingredients you will need

Fish Sauce

Coriander

Cinnamon

Ginger

Broth

Water

Equipment you will use

Sauce Pan

Pot

Add the rice vermicelli and cook just until tender, according to the package instructions.

Ingredients you will need

Rice Vermicelli

Drain, rinse under running cold water and divide evenly among bowls.Finish the soup

Ingredients you will need

Water

Soup

Equipment you will use

Bowl

In a fry pan over high heat, warm the remaining 1 Tbs. oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the beef and cook, stirring often, until seared on both sides, about 4 minutes total.

Ingredients you will need

Beef

Transfer to a plate.Strain the broth through a fine-mesh sieve, then return the broth to the saucepan and bring to a boil over medium-high heat.

Ingredients you will need

Broth

Equipment you will use

Sauce Pan

Sieve

Add the bean sprouts, basil and beef and cook just until the bean sprouts begin to wilt, about 3 minutes. Ladle over the vermicelli and serve immediately. Pass the lime wedges at the table to squeeze over the soup.

Ingredients you will need

Bean Sprouts

Lime Wedge

Basil

Beef

Soup

Equipment you will use

Ladle

Serves 4.Adapted from Williams-Sonoma Food Made Fast Series, Soup, by Georgeanne Brennan (Oxmoor House, 2006).

Ingredients you will need

Soup

Equipment

Ingredients

Servings:

4teaspoons

Asian fish sauce 113grams

bean sprouts 1liters

beef broth 227grams

eye of round beef steak, cut across the grain into slices 1/8 inch thick 2Tbs

canola oil 1inches

cinnamon stick 1teaspoon

coriander seeds 118milliliters

coarsely chopped fresh basil, preferably Thai 3inches

fresh ginger, thinly sliced 2

limes, quartered 227grams

rice vermicelli 0teaspoons

salt

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Raats Original Chenin Blanc with a 4.5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.