Recipe Ingredient
- Soup ingredients:
- 4 quarts low-sodium beef broth
- 2 large onions, thinly sliced
- 6 slices of fresh ginger
- 1 cinnamon stick
- 1 star anise
- 1 teaspoon whole black peppercorns
- 2 cloves garlic, peeled and smashed
- 1 pound sirloin tip, thinly sliced
- 2 8-oz. packages dried rice noodles
- Optional garnish ingredients:
- 1 cup loosely packed fresh basil leaves
- 1 cup loosely packed fresh mint sprigs
- 1 cup loosely packed cilantro sprigs
- 3 fresh jalapeño peppers, thinly sliced
- 2-3 lime wedges
- Hoisin sauce
- Hot pepper sauce
- Vietnamese fish sauce ("nuoc mam" or "nam pla" -- use sparingly, can be high in sodium)
Instructions
- In a large stockpot, add broth, onions, ginger, cinnamon, star anise, peppercorns and garlic. Bring to a boil then reduce heat to low and cover. Simmer for 1 hour, stirring occasionally.
- Arrange garnish ingredients into separate plates and bowls at the table.
- Soak rice noodles in hot water (do not boil) for 15 minutes or until softened then drain (do not rinse with cold water.)
- Place equal amounts of noodles in soup bowls and cover with raw beef slices.
- Ladle hot broth over noodles and beef (the beef slices should cook or brown in the hot broth.)
- Add garnish ingredients to your preference.
