Vietnamese-Style Beef Noodle Soup
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
Description
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.<
Epicurious
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