Vietnamese-style Beef Noodle Soup               

 tags (edit): Gourmet Magazine @Vogel @Try Soon! Beef Soup Main Dish  

 

Ingredients

6 ounces Rice-Stick Noodles Dried rice Vermicelli
1/4 pound Snow Peas Cut Diag Into 1/4 In Strips
1 cup Shallots Sliced about 3 Large
3 ea 1/8 in th Fresh Ginger Smashed
1 teaspoon Fresh Serrano Chile Minced Including Seeds
1 tablespoon Vegetable Oil
3 1/2 cups Beef Broth 28 Fl Oz
1 3/4 cups Water
1/2 pound Rare Roast Beef Thinly Sliced Torn Into Pieces
6 ounces Fresh Bean Sprouts
1/4 cup Fresh Cilantro Loosely Packed
1/4 cup Fresh Basil Leaves Loosely Packed Torn If Large
1/4 cup Fresh Mint Leaves Loosely Packed
3 tablespoon Fish Sauce or To Taste
3 tablespoon Fresh Lime Juice


 

Instructions
 1. Cook noodles in a 4-quart pot of boiling (not salted) water for 4 minutes, then add snow peas and boil 1 minute. Drain in a colander and rinse under cold running water to stop cooking. Drain well. Divide noodles and snow peas among 4 large soup bowls.

2. Cook shallots, ginger, and chile in oil in same pot over moderate heat, stirring occasionally, until shallots are browned, 7 to 8 minutes. Add broth and water and simmer, uncovered, 10 minutes.

3. While broth is simmering, divide roast beef, bean sprouts, and herbs among soup bowls with noodles.

4. Discard ginger from broth and stir in fish sauce, lime juice, and salt to taste. Ladle broth into bowls and serve immediately.





NOTES : Pho, the Vietnamese noodle soup, is traditionally made with long-cooked beef stock. Our quick version calls for deli sliced beef and canned beef broth instead. From GOURMET magazine, November 2003, page 210.





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Yields: 4 Servings
    

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