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.
Ingredients
- 3 thick slices gingerroot
- 2 whole cloves
- 2 cloves garlic, smashed
- 1 whole star anise
- 1 strip (3 inches/8 cm long) lime rind
- 1/2 tsp (2 mL) each coriander seeds and black peppercorns
- 4 cups (1 L) beef stock
- 2 cups (500 mL) water
- Half onion
- 1 tbsp (15 mL) fish sauce
- 8 oz (250 g) top sirloin grilling steak
- 1/3 cup (75 mL) chopped fresh coriander
- 2 tbsp (25 mL) chopped fresh mint
- 2 tbsp (25 mL) lime juice
- 2 green onions, chopped
- 6 oz (175 g) rice stick noodles
- 1 cup (250 mL) bean sprouts
- Chopped fresh mint or coriander or sliced green onions
Steps
- 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.
