Vietnamese-Style Beef Noodle Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Pho, the Vietnamese noodle soup, is traditionally made with long-cooked beef stock. Our quick version calls for deli sliced beef and canned beef broth instead. Ingredients:
6 ounces dried rice-stick noodles (rice vermicelli) |
1/4 pound snow peas, cut diagonally into 1/4-inch strips (1 cup) |
1 cup sliced shallots (3 large) |
3 (1/8-inch-thick) slices fresh ginger, smashed |
1 teaspoon minced fresh serrano chile, including seeds, or to taste |
1 tablespoon vegetable oil |
3 1/2 cups beef broth (28 fluid ounces) |
1 3/4 cups water |
1/2 pound thinly sliced rare roast beef (from deli counter), torn into pieces |
6 ounces fresh bean sprouts |
1/4 cup loosely packed fresh cilantro leaves |
1/4 cup loosely packed fresh basil leaves, torn if large |
1/4 cup loosely packed fresh mint leaves |
3 tablespoons asian fish sauce, or to taste |
3 tablespoons fresh lime juice |
accompaniment: lime wedges |
Directions:
1. Cook noodles in a 4-quart pot of boiling water (not salted) 4 minutes, then add snow peas and boil 1 minute. Drain in a colander and rinse under cold running water to stop cooking. Drain well. Divide noodles and snow peas among 4 large soup bowls.
2. Cook shallots, ginger, and chile in oil in same pot over moderate heat, stirring occasionally, until shallots are browned, 7 to 8 minutes. Add broth and water and simmer, uncovered, 10 minutes.
3. While broth is simmering, divide roast beef, bean sprouts, and herbs among soup bowls with noodles.
4. Discard ginger from broth and stir in fish sauce, lime juice, and salt to taste. Ladle broth into bowls and serve immediately.
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