Prep time
15 min
This Vietnamese-inspired soup is well seasoned for every mouthful to be pure goodness. You can ask a butcher to thinly slice steak for you or use a sharp chef’s knife to get thin slices at home.
Cook time
20 min
Servings
4
Prep time
15 min
Cook time
20 min
Servings
4
Ingredients
- 1 onion, quartered
- 3.5 cm (1 ½ inch) piece fresh ginger, peeled and halved
- 1 cinnamon stick
- 1 star anise
- 2 cloves garlic, whole
- Pinch hot pepper flakes
- 1 L (4 cups) lower sodium beef broth
- 250 mL (1 cup) water
- 125 mL (½ cup) matchstick or shredded carrot
- 1 red bell pepper, thinly sliced
- 15 mL (1 tbsp) lime juice
- 5 mL (1 tsp) lower sodium soy sauce
- 125 g (4 oz) brown rice vermicelli noodles
- 225 g/½ lb striploin steak, well-trimmed and very thinly sliced
- 250 mL (1 cup) bean sprouts
- 60 mL (¼ cup) fresh cilantro, mint and basil leaves, chopped
Directions
- In a deep non-stick skillet, brown onion and ginger on all sides over medium-high heat. Reduce heat to medium-low and stir in cinnamon, star anise, garlic and hot pepper flakes. Add broth and water and bring to a boil. Simmer for 10 minutes. Using a small sieve, remove all the solid pieces and discard. Stir in carrot, red pepper, lime juice and soy sauce.
- In a saucepan of boiling water, cook noodles for about 2 minutes or until softened. Drain.
- Divide noodles among soup bowls and top with steak. Ladle hot broth over top of steak to cook. Top with bean sprouts and fresh herbs to serve.
Tips
- You can ask the butcher to thinly slice your steak for you or use a sharp chef’s knife to get thin slices at home.
- If you want your steak well done, stir it into broth and cook for about 3 minutes.
- Don't have star anise? Use 2 cloves instead.
- Involve your little chefs by having them divide noodles among soup bowls and top them with steak.
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