Vietnamese-style beef noodle soup

• Preparation:
  20 minutes
• Cooking time:
  20 minutes
• Difficulty
  level:

Broth:

• 1 onion, finely chopped
• 2 tbsp. fresh ginger, grated
• 2 cloves garlic, minced
• 8 cup (2 l) beef broth
• 1 tbsp. (15 ml) vegetable oil
• 2 tbsp. (30 ml) fish sauce (nuoc mam)
• Juice of 1 lime and lime zests
• 1 stick cinnamon
• 2 star anise pods
• 2 cloves
• Salt and pepper to taste

1. In saucepan, heat oil over medium-high heat and sauté onion until golden.
2. Add ginger and garlic and cook for 2 minutes.
3. Add broth and spices.
4. Bring to a boil and let simmer for 10 minutes over medium heat.
5. Strain broth and add salt and pepper.
6. Keep broth warm.

Noodles and topping:

• 1 package (227 g) rice noodles*
• Roast beef, thinly sliced
• 1 carrot, peeled and thinly sliced
• 2 green onions, finely chopped
• 1 cup (250 ml) bean sprouts
• 1 cup (250 ml) fresh coriander, coarsely chopped
• Lime wedges

*You can substitute rice noodles with Chinese egg noodles or yet ca mein.

1. Bring enough water to a boil to cook noodles.
2. Add noodles and boil until tender. Do not overcook.
3. Drain noodles.
4. Place bean sprouts, coriander and lime wedges in serving dish so guests can use what they want.
5. Put noodles, beef, carrot slices and scallions in large bowls.
6. Pour hot broth in each bowl and serve.

You can also use blanched broccoli or cauliflower florets to garnish soup. To blanch vegetables, boil for 3 to 4 minutes then cool under cold running water.