Vietnamese Beef-Noodle Soup With Asian Greens, Okay Vietnamese/japanese
Ingredients
1 1/2 cups thinly sliced yellow onion
3 whole cloves
2 cardamom pods
2 garlic cloves, halved
1 (3-inch) piece peeled fresh ginger, thinly sliced
4 cups fat-free, less-sodium beef broth
1 tablespoon less-sodium soy sauce
1 teaspoon brown sugar
2 teaspoons fish sauce
4 cups baby bok choy leaves
1 cup snow peas, trimmed
1 teaspoon sesame oil
1 cup fresh bean sprouts
1/4 cup fresh (thai) basil leaves
1/4 cup fresh mint leaves
4 lime wedges
Preparation
2
Cook noodles according to package directions.
3
Drain and rinse with cold water; drain.
4
5
Add broth and 2 cups water (dashi); bring to a boil.
6
Strain broth mixture though a fine sieve over a bowl; discard solids. Return broth to pan.
7
Add soy sauce, sugar, fish sauce, and sesame oil; bring to a boil.
8
Add bok choy and snow peas; simmer 4 minutes or until peas are crisp-tender and bok choy wilts.
9
Add miso at the last minute.
10
Arrange 1/2 cup noodles into each of 4 large bowls.
11
Divide raw beef and chile slices sambal oelek evenly among bowls.
12
13
Serve with lime wedges.
14
Makes 4 servings.
Tools
.
About
A spicy Asian beef-noodle soup.
Adapted from Cooking Light Magazine.
Yield:
4.0
Added:
Sunday, June 13, 2010 - 12:50pm
Comments
January 18, 2011
I cooked this Vietnamese beef noodle last week. The taste is incredible good and exotic. As per instruction I seared the rib first and throw every thing ( rib, garlic, ginger, star anise, cinnamon stick ,clove, onions etc) into the pressure cooker and cooked it for 1.5 hrs. The soup turned out amazing well. On top of the recipe I added some shredded carrot and shredded pungent Bombay onion. Believe me or not, the spiciness of onion is good accompaniment with the pepper mint and coriander leaves. Luckily my husband bought me a Benriner madolines as Xmas gift, or else I have to spend hours in the humble kitchen to prepare the meal.
Thanks for sharing the recipes.