Vietnamese Beef-Noodle Soup With Asian Greens, Okay Vietnamese/japanese
Vietnamese Beef-Noodle Soup With Asian Greens, Okay Vietnamese/japanese takes roughly 45 minutes from beginning to end. Watching your figure? This dairy free recipe has 346 calories, 22g of protein, and 11g of fat per serving. This recipe serves 4 and costs $3.85 per serving. Winter will be even more special with this recipe. It works well as a Vietnamese main course. 2 people have tried and liked this recipe. A mixture of snow peas, brown sugar, sirloin steak, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodista. With a spoonacular score of 83%, this dish is outstanding. If you like this recipe, take a look at these similar recipes: Vietnamese Beef-Noodle Soup With Asian Greens, Okay Vietnamese/japanese, Vietnamese Beef Noodle Soup, and Vietnamese Pho: Beef Noodle Soup.
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
4 cups baby bok choy leaves
1 teaspoon brown sugar
2 cardamom pods
2 teaspoons fish sauce
1/4 cup fresh (thai) basil leaves
1 cup fresh bean sprouts
1 (3-inch) piece peeled fresh ginger, thinly sliced
1/4 cup fresh mint leaves
2 garlic cloves, halved
4 cups fat-free, less-sodium beef broth
4 lime wedges
1 tablespoon less-sodium soy sauce
2 tablespoons light miso
4 ounces uncooked wide (maifun) thin rice stick noodles
1 teaspoon sesame oil
1 (8-ounce) sirloin steak
1 cup snow peas, trimmed
1 star anise
1 inch small fresh Thai chile, thinly sliced into rings (no thai chiles town anywhere!
2 cups water (I used dashi)
1 1/2 cups thinly sliced yellow onion
Equipment:
sauce pan
sieve
bowl
frying pan
ladle
Cooking instruction summary:
- Freeze beef for 10 minutes; cut across grain into 1/8-inch-thick slices.
- Cook noodles according to package directions.
- Drain and rinse with cold water; drain.
- Place onion and next 5 ingredients (through star anise) in a large saucepan; cook over medium-high heat 5 minutes, stirring frequently.
- Add broth and 2 cups water (dashi); bring to a boil.
- Strain broth mixture though a fine sieve over a bowl; discard solids. Return broth to pan.
- Add soy sauce, sugar, fish sauce, and sesame oil; bring to a boil.
- Add bok choy and snow peas; simmer 4 minutes or until peas are crisp-tender and bok choy wilts.
- Add miso at the last minute.
- Arrange 1/2 cup noodles into each of 4 large bowls.
- Divide raw beef and chile slices sambal oelek evenly among bowls.
- Ladle about 1 2/3 cups hot soup over each serving (broth will cook beef). Top each serving with 1/4 cup bean sprouts, 1 tablespoon basil, and 1 tablespoon mint.
- Serve with lime wedges.
- Makes 4 servings.
Step by step:
1. Freeze beef for 10 minutes; cut across grain into 1/8-inch-thick slices.Cook noodles according to package directions.
2. Drain and rinse with cold water; drain.
3. Place onion and next 5 ingredients (through star anise) in a large saucepan; cook over medium-high heat 5 minutes, stirring frequently.
4. Add broth and 2 cups water (dashi); bring to a boil.Strain broth mixture though a fine sieve over a bowl; discard solids. Return broth to pan.
5. Add soy sauce, sugar, fish sauce, and sesame oil; bring to a boil.
6. Add bok choy and snow peas; simmer 4 minutes or until peas are crisp-tender and bok choy wilts.
7. Add miso at the last minute.Arrange 1/2 cup noodles into each of 4 large bowls.Divide raw beef and chile slices sambal oelek evenly among bowls.Ladle about 1 2/3 cups hot soup over each serving (broth will cook beef). Top each serving with 1/4 cup bean sprouts, 1 tablespoon basil, and 1 tablespoon mint.
8. Serve with lime wedges.Makes 4 servings.
Nutrition Information:
covered percent of daily need
