Vietnamese Beef--Noodle Bowl

6
Servings
15m
Prep Time
35m
Cook Time
50m
Ready In


"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."

Original recipe yields 6 servings
OK

Nutritional

  • 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

Step 1

Combine first 5 ingredients in a large Dutch oven; bring to a boil. Reduce heat; simmer 30 minutes.

Step 2

Strain broth; discard solids. Return broth to pan.

Step 3

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.

Step 4

Combine the beef, shallots, sake, and minced ginger in a large zip-top plastic bag; seal and marinate in refrigerator 10 minutes.

Step 5

Add beef mixture to broth in pan; bring to a boil.

Step 6

Reduce heat to medium; cook 3 minutes. Stir in bean sprouts and next 6 ingredients (bean sprouts through black pepper); cook 1 minute.

Step 7

Place the noodles into each of 6 large bowls; top with broth mixture.

Step 8

Garnish with sliced chile and lime wedges, if desired.

Step 9

Yield: 6 servings (serving size: 1/2 cup noodles and 2 cups broth mixture).

Tips & Variations


No special items needed.

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