Once again a virus has hit home. This week was hard with kids sick, doctors' appointments and school (yes twittering is part of school work).
Little time to do any home cooking, but I wanted to share this delicious soup that I love getting at a Vietnamese restaurant not far from my home. I was able to find a recipe of it, and I have posted below.
Beef Noodle Soup
4 ounces dried rice noodles
6 cups cold water
3 (10.5) cans condensed beef broth
1 teaspoon chopped fresh ginger root
1/2 teaspoon kosher salt
1 Thai chile, chopped
1/2 pound boneless top round steak, sliced very thin
1/4 pound fresh basil
4 tablespoons snipped fresh cilantro
1/4 pound mung bean sprouts
4 green onions, thinly sliced
4 wedges lime
Instructions: Soak noodles in cold water for 30 minutes. Drain. Bring water to a boil in large pot. Add noodles, and boil 3 to 5 minutes, don't overcook. Drain and rinse with cold water. Set aside. Meanwhile, combine beef broth, ginger and salt, bring to a boil and simmer for 15 minutes. Place equal portions of noodles into 4 large soup bowls, and place raw beef on top. Ladle hot broth over noodles and beef. Garnish with lime wedges, basil leaves, cilantro mung beans, and green onions, and serve.
4 ounces dried rice noodles
6 cups cold water
3 (10.5) cans condensed beef broth
1 teaspoon chopped fresh ginger root
1/2 teaspoon kosher salt
1 Thai chile, chopped
1/2 pound boneless top round steak, sliced very thin
1/4 pound fresh basil
4 tablespoons snipped fresh cilantro
1/4 pound mung bean sprouts
4 green onions, thinly sliced
4 wedges lime
Instructions: Soak noodles in cold water for 30 minutes. Drain. Bring water to a boil in large pot. Add noodles, and boil 3 to 5 minutes, don't overcook. Drain and rinse with cold water. Set aside. Meanwhile, combine beef broth, ginger and salt, bring to a boil and simmer for 15 minutes. Place equal portions of noodles into 4 large soup bowls, and place raw beef on top. Ladle hot broth over noodles and beef. Garnish with lime wedges, basil leaves, cilantro mung beans, and green onions, and serve.
No comments:
Post a Comment