Vietnamese Beef-Noodle Bowl

Marinating the beef for 4 to 24 hours ahead can save preparation time later and add extra flavor, if desired. Whole star anise imparts a licoricelike aroma and flavor to the broth, but the soup is very good without it.

Yield: 6 servings (serving size: 1/2 cup noodles and 2 cups broth mixture)

Ingredients

• 8  cups  water
• 2  (14 1/4-ounce) cans fat-free beef broth
• 3  whole star anise (optional)
• 2  (3-inch) cinnamon sticks
• 1  (1 1/2-inch) piece peeled fresh ginger, sliced
• 4  ounces  uncooked rice stick noodles or vermicelli
• 1 1/2  pounds  boned sirloin steak, thinly sliced
• 2 1/2  tablespoons  minced shallots
• 2  tablespoons  sake (rice wine) or rice vinegar
• 1  tablespoon  minced peeled fresh ginger
• 2  cups  fresh bean sprouts
• 1  cup  sliced fresh basil leaves
• 1/3  cup  minced fresh cilantro
• 1/4  cup  minced green onions
• 3  tablespoons  fish sauce
• 1/2  teaspoon  salt
• 1/4  teaspoon  black pepper
• 1  teaspoon  thinly sliced red chile (optional)
• 6  lime wedges (optional)

Preparation

Combine first 5 ingredients in a large Dutch oven; bring to a boil. Reduce heat; simmer 30 minutes. Strain broth; discard solids. Return broth to pan.

Place rice noodles in a large bowl; cover with hot water. Let stand 15 minutes; drain. Cook noodles in boiling water 1 minute or until tender; drain.

Combine the beef, shallots, sake, and minced ginger in a large zip-top plastic bag; seal and marinate in refrigerator 10 minutes. Add beef mixture to broth in pan; bring to a boil. Reduce heat to medium; cook 3 minutes. Stir in bean sprouts and next 6 ingredients (bean sprouts through black pepper); cook 1 minute.

Place the noodles into each of 6 large bowls; top with broth mixture. Garnish with sliced chile and lime wedges, if desired.

Nutritional Information

Calories:

264 (20% from fat)

Fat:

6g (sat 2.1g,mono 2.4g,poly 0.3g)

Protein:

31.1g

Carbohydrate:

20.8g

Fiber:

1.2g

Cholesterol:

70mg

Iron:

4mg

Sodium:

967mg

Calcium:

35mg