| Soup
ingredients: |  |
| |
 |
4
quarts low-sodium beef broth |
|
2
large onions, thinly sliced |
|
|
|
|
|
|
|
1
teaspoon whole black peppercorns |
|
2
cloves garlic, peeled and smashed |
|
1
pound sirloin tip, thinly sliced |
|
2 8-oz.
packages dried rice noodles
|
| Optional
garnish ingredients: |
|
|
|
1 cup loosely
packed fresh basil leaves |
|
1 cup loosely
packed fresh mint sprigs |
|
1 cup loosely
packed cilantro sprigs |
|
3 fresh
jalapeño peppers, thinly sliced |
|
2-3 lime
wedges |
|
Hoisin sauce |
|
Hot pepper
sauce |
|
Vietnamese
fish sauce ("nuoc mam" or "nam pla" -- use sparingly, can
be high in sodium)
|
| Directions: |
| |
| 1. |
In
a large stockpot, add broth, onions, ginger, cinnamon, star anise, peppercorns
and garlic. Bring to a boil then reduce heat to low and cover. Simmer for 1 hour,
stirring occasionally. |
| 2. |
Arrange
garnish ingredients into separate plates and bowls at the table. |
| 3. |
Soak
rice noodles in hot water (do not boil) for 15 minutes or until softened then
drain (do not rinse with cold water.) Place equal amounts of noodles in soup bowls
and cover with raw beef slices. |
| 4. |
Ladle
hot broth over noodles and beef (the beef slices should cook or brown in the hot
broth.) |
| 5. |
Add
garnish ingredients to your preference. |
