Vietnamese Beef-Noodle Soup With Asian Greens, Okay Vietnamese/japanese
Method
- 1
1. Freeze beef for 10 minutes; cut across grain into 1/8-inch-thick slices.Cook noodles according to package directions.
- 2
2. Drain and rinse with cold water; drain.
- 3
3. Place onion and next 5 ingredients (through star anise) in a large saucepan; cook over medium-high heat 5 minutes, stirring frequently.
- 4
4. Add broth and 2 cups water (dashi); bring to a boil.Strain broth mixture though a fine sieve over a bowl; discard solids. Return broth to pan.
- 5
5. Add soy sauce, sugar, fish sauce, and sesame oil; bring to a boil.
- 6
6. Add bok choy and snow peas; simmer 4 minutes or until peas are crisp-tender and bok choy wilts.
- 7
7. Add miso at the last minute.Arrange 1/2 cup noodles into each of 4 large bowls.Divide raw beef and chile slices sambal oelek evenly among bowls.Ladle about 1 2/3 cups hot soup over each serving (broth will cook beef). Top each serving with 1/4 cup bean sprouts, 1 tablespoon basil, and 1 tablespoon mint.
- 8
8. Serve with lime wedges.Makes 4 servings.