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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: March 2003
Ingredients
Method
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 1339 mg
- Protein 18 g
- Calories 262.0
- Total fat 3 g
- Cholesterol 27 mg
- Saturated fat 1 g
- Total carbohydrate 40 g
%RDI
- Iron 18.0
- Folate 15.0
- Calcium 5.0
- Vitamin A 1.0
- Vitamin C 8.0
