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Vietnamese-Style Beef Noodle Soup

Vietnamese-Style Beef Noodle Soup
Need a dairy free main course? Vietnamese-Style Beef Noodle Soup could be a tremendous recipe to try. This recipe makes 4 servings with 305 calories, 19g of protein, and 6g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up bean sprouts, rare roast beef, basil leaves, and a few other things to make it today. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert.

Instructions

1
Cook noodles in a 4-quart pot of boiling water (not salted) 4 minutes, then add snow peas and boil 1 minute.
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Snow PeasSnow Peas
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WaterWater
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2
Drain in a colander and rinse under cold running water to stop cooking.
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3
Drain well. Divide noodles and snow peas among 4 large soup bowls.
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4
Cook shallots, ginger, and chile in oil in same pot over moderate heat, stirring occasionally, until shallots are browned, 7 to 8 minutes.
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ShallotShallot
GingerGinger
Chili PepperChili Pepper
Cooking OilCooking Oil
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5
Add broth and water and simmer, uncovered, 10 minutes.
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WaterWater
6
While broth is simmering, divide roast beef, bean sprouts, and herbs among soup bowls with noodles.
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7
Discard ginger from broth and stir in fish sauce, lime juice, and salt to taste. Ladle broth into bowls and serve immediately.
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Lime JuiceLime Juice
GingerGinger
BrothBroth
SaltSalt
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LadleLadle
DifficultyHard
Ready In45 m.
Servings4
Health Score16
Dairy Free
DietsDairy Free
Dish TypesSoup
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