Photography by Matthew Kimura
This recipe makes 4 servings
|Per serving: about||-|
|total fat||3 g|
|sat. fat||1 g|
- Portion size: 4
Although it requires lots of ingredients, this soup — popular at Vietnamese restaurants — is worth the effort. Make the stock ahead so it takes only minutes to prepare for dinner.
- 3 3thick slices gingerroot
- 2 2whole cloves
- 2 2clove garliccloves of garlic, smashed
- 1 1whole star anise
- 1 strip (3 inches/8 cm long) 1strip (3 inches/8 cm long)lime rind
- 1/2 tsp 1/2tspcoriander seeds
- 1/2 tsp 1/2tspblack peppercornblack peppercorns
- 4 cups 4cupsbeef stock
- 2 cups 2cupswater
- 1/2 1/2oniononions
- 1 tbsp 1tbspfish sauce
- 8 oz 8oztop sirloin grilling steaktop sirloin grilling steaks
- 1/3 cup 1/3cupchopped fresh coriander
- 2 tbsp 2tbspchopped fresh mint
- 2 tbsp 2tbsplime juice
- 2 2green oniongreen onions, chopped
- 6 oz 6ozrice stick noodles
- 1 cup 1cupbean sprouts
- chopped Fresh mint or coriander or sliced green onions
In centre of 6-inch (15 cm) double-thickness square of cheesecloth, place gingerroot, cloves, garlic, star anise, lime rind, coriander seeds and peppercorns; pull up corners and tie into bundle with string.
In saucepan, bring stock, water, onion, fish sauce and spice bag to boil; reduce heat and simmer for 5 minutes. Discard spice bag. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days. Bring to simmer before continuing.)
Slice beef as thinly as possible; add to saucepan and bring to boil, skimming off any foam with spoon. Reduce heat and simmer for 5 minutes. Add chopped coriander, mint, lime juice and green onions.
Meanwhile, in pot of boiling salted water, cook rice noodles until tender but firm, about 5 minutes; drain. Divide among 4 soup bowls. Top with bean sprouts. Pour beef mixture over noodles. Garnish with mint.
Source : Canadian Living Magazine: March 2003