This Vietnamese-inspired soup is well seasoned for every mouthful to be pure goodness. You can ask a butcher to thinly slice steak for you or use a sharp chef’s knife to get thin slices at home.
Prep time
15 min
Cook time
20 min
Servings
4
Prep time
15 min
Cook time
20 min
Servings
4
Ingredients
1 onion, quartered
3.5 cm (1 ½ inch) piece fresh ginger, peeled and halved
1 cinnamon stick
1 star anise
2 cloves garlic, whole
Pinch hot pepper flakes
1 L (4 cups) lower sodium beef broth
250 mL (1 cup) water
125 mL (½ cup) matchstick or shredded carrot
1 red bell pepper, thinly sliced
15 mL (1 tbsp) lime juice
5 mL (1 tsp) lower sodium soy sauce
125 g (4 oz) brown rice vermicelli noodles
225 g/½ lb striploin steak, well-trimmed and very thinly sliced
250 mL (1 cup) bean sprouts
60 mL (¼ cup) fresh cilantro, mint and basil leaves, chopped
Directions
In a deep non-stick skillet, brown onion and ginger on all sides over medium-high heat. Reduce heat to medium-low and stir in cinnamon, star anise, garlic and hot pepper flakes. Add broth and water and bring to a boil. Simmer for 10 minutes. Using a small sieve, remove all the solid pieces and discard. Stir in carrot, red pepper, lime juice and soy sauce.
In a saucepan of boiling water, cook noodles for about 2 minutes or until softened. Drain.
Divide noodles among soup bowls and top with steak. Ladle hot broth over top of steak to cook. Top with bean sprouts and fresh herbs to serve.