Ingredients
- 8 cups water
- 28 ounces beef broth (fat-free)
- 3 whole star anise (optional)
- 2 cinnamon sticks (3 inches, each)
- Ginger root (1 piece 1-1/2 inches peeled fresh ginger, sliced)
- 4 ounces dry rice stick noodles (or vermicelli)
- 1 1/2 pounds beef sirloin (boned sirloin steak, thinly sliced)
- 2 1/2 tablespoons minced shallots
- 2 tablespoons sake (rice wine) or rice vinegar
- 1 tablespoon minced fresh ginger root (fresh)
- 200 grams bean sprouts (2 cups fresh)
- 1 cup sliced fresh basil leaves
- 1/3 cup minced fresh cilantro
- 1/4 cup minced green onions
- 3 tablespoons fish sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon thinly sliced red chile (optional)
- 6 lime wedges (optional)
How to Make
-
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).
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.