Vietnamese Beef Noodle Soup

Name: Vietnamese Beef Noodle Soup
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 1 tbsp (15 mL) canola oil; 3 garlic cloves, minced; 1 onion, thinly sliced; 1 tbsp (15 mL) grated fresh ginger; 1⁄2 tsp ( 2 mL) Chinese five-spice powder; 8 cups (2 L) ready-to-use beef broth; 2 tbsp (30 mL) hoisin sauce; 2 tbsp (30 mL) fish sauce; 8 oz (250 g) dried flat rice noodles; 1 lb (500 g) boneless beef sirloin steak, cut into very thin slices; 2 green onions, thinly sliced; 2 cups (500 mL) bean sprouts; 1 cup (250 mL) chopped fresh cilantro; 1⁄2 cup (250 mL) chopped fresh mint or basil; 2 limes, quartered; 1 jalapeño pepper, thinly sliced (optional); Sriracha

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Vietnamese Beef Noodle Soup

Cook Time: 20
Total Time: 20
Serving: 6

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Directions

In a large pot, heat oil over medium heat. Sauté garlic, onion and ginger for 5 minutes. Add five-spice powder, broth, hoisin sauce and fish sauce; bring to a boil. Boil for 5 minutes. Add noodles and boil for 5 minutes. Stir in beef and boil until noodles are tender and beef is hot. (Be careful not to overcook noodles or they will become mushy.)
Ladle soup into large bowls and sprinkle with green onions, bean sprouts, cilantro and mint. Serve with lime quarters, jalapeño slices (if using) and Sriracha.
Tip: Place beef in freezer for 15 minutes before slicing; this makes it easier to slice the meat very thinly.
Courtesy of Best of Bridge Weekday Suppers by Sylvia Kong & Emily Richards © 2018 www.robertrose.ca.
Reprinted with permission. Available where books are sold.

Image credit: Matt Johnannsson, Reflector Inc.