Vietnamese Noodle Soup

By Ellan

Ingredients

• 8 oz. rice noodles
• 12 oz. lean beef sirloin, fat trimmed
• kosher salt and freshly ground black pepper
• 1 large onion, halved
• 1 4-inch piece ginger, unpeeled, halved
• 3 cups low-sodium beef broth
• 5 star anise pods
• 1 cinnamon stick
• 4 scallions
• 2 jalapeno peppers, preferably red and green
• 1/2 cup cilantro
• 2 to 4 tab. fish sauce
• 1 cup fresh bean sprouts

Preparation

Step 1

Prepare the rice noodles as the label directs.

Meanwhile, place a large pot over high heat. Poke the meat all over with a fork to tenderize it and season with salt and pepper. Sear the meat until charred but still rare, 2 to 3 minutes per side, then transfer to a plate. Add the onion and ginger to the pot; cook about 4 minutes.
Add the broth, 3 cups water, the star anise and cinnamon, reduce the heat and simmer about 20 minutes.

Meanwhile, thinly slice the scallions and jalapeno (remove seeds and less heat) and tear the cilantro. Thinly slice the meat against the grain. Drain the noodles.

Add the fish sauce to the broth and boil 5 minutes. Discard the ginger, star anise and cinnamon stick. Remove and slice the onion. Divide the noodles among 4 bowls; top with the broth, beef scallions, cilantro, bean sprouts, jalapenos and onion.