Vietnamese Beef Noodle Soup
Makes: 4-6 servings
Free of: gluten and all top allergens
Food photography by Chris Gonzaga
- 2 lb (1 kg) stewing beef, cut into 1-inch (2.5 cm) chunks
- 2 tbsp vegetable oil
- 2 inches (5 cm) of fresh ginger, peeled and smashed. [See Method re ‘smashing’]
- 1 medium onion, diced
- 1 2-inch (5 cm) cinnamon stick
- 1 tsp peppercorns
- 6 cloves
- 4 star anise
- 4 cups (950 mL) beef broth [look for allergy-friendly brand]
- 2 cups (475 mL) water (plus 6 cups for cooking noodles)
- 1/2 lb (230 g) medium-width rice noodles
- Pinch of salt
- 2 cups (475 mL) bean sprouts
- 1 cup (250 mL) fresh Thai basil, torn
- 2 large red Serrano chilies, seeded and finely diced
- 1 cup (250 mL) fresh coriander leaves
- 1 lime, sliced in wedges
- Soak rice noodles in cold water for 30 minutes, then drain.
- Meanwhile, in a large soup pot, heat vegetable oil over medium. Add beef and brown on all sides. Remove and set aside.
- To smash peeled ginger, place under flat side of a large knife. Press down firmly on knife to squash and release flavours. Add ginger and onion to pot. Sauté 2-3 minutes.
- Stir in star anise, cinnamon stick, cloves and peppercorns.
- Return beef to pot, add 2 cups water and beef broth. Bring to a boil, reduce heat and simmer covered for 30 minutes, or until meat is tender. Season with salt to taste.
- As broth simmers, bring 6 cups water to boil in a large pot. Add rice noodles, cook 3-5 minutes, until just tender. Do not overcook. Drain and rinse under cold water.
- To serve, divide noodles among four to six soup bowls. Ladle soup over noodles and top with each of the garnish ingredients, squeezing lime over top just before serving.
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