Vietnamese Beef--Noodle Bowl
September 19, 2020
"Marinating the beef for 4 to 24 hours ahead can save preparation time later and add extra flavor, if desired. Whole star anise imparts a licorice-like aroma and flavor to the broth, but the soup is very good without it."
- Serving Size: 1 (711.9 g)
- Calories 263.9
- Total Fat - 4.5 g
- Saturated Fat - 1.6 g
- Cholesterol - 66.9 mg
- Sodium - 1360.5 mg
- Total Carbohydrate - 28.9 g
- Dietary Fiber - 4.5 g
- Sugars - 3.8 g
- Protein - 28.6 g
- Calcium - 111.4 mg
- Iron - 3.2 mg
- Vitamin C - 26 mg
- Thiamin - 0.2 mg
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; drain.
Combine the beef, shallots, sake, and minced ginger in a large zip-top plastic bag; seal and marinate in refrigerator 10 minutes.
Add beef mixture to broth in pan; bring to a boil.
Reduce heat to medium; cook 3 minutes. Stir in bean sprouts and next 6 ingredients (bean sprouts through black pepper); cook 1 minute.
Place the noodles into each of 6 large bowls; top with broth mixture.
Garnish with sliced chile and lime wedges, if desired.
Yield: 6 servings (serving size: 1/2 cup noodles and 2 cups broth mixture).
Tips & Variations
No special items needed.