| Vietnamese Beef Noodle Soup 1/4 lb Dried rice noodles 1/4 lb Beef sirloin or Round steak 4 cups Beef stock 3 Tbs Fish sauce (nuoc mam) Fresh ground black pepper 1 Green onion, thinly sliced 1/2 Onion, thinly sliced 1 Tbs Coriander, shredded 2 Tbs Hot chili sauce 1/2 cup Fresh bean sprouts 1 Lime, cut into wedges Fresh basil leaves Fresh mint leaves Soak the dried rice noodles in a bowl of warm water for 30 minutes. Drain and set aside. Slice the partially frozen sirloin or round steak against the grain into thin slices. Set aside. Heat 4 cups of beef stock to a boil. Add the fish sauce and black pepper. Reduce heat and simmer. In another saucepan, bring 4 quarts of water to a boil. Drop the rice noodles into the water for 3 minutes. Drain, then divide the noodles among 4 large soup bowls. Divide the beef slices among the four bowls. Ladle a portion of hot beef stock into each bowl (this will cook the meat). Garnish with the sliced green onions. Makes 4 servings |
