Recipe - Beef And Noodle Soup A La Vietnamese

1 pound Boneless sirloin; fat
removed and cut into fine
julienne
2 Cloves garlic
1 1inch piece ginger; peeled
1 Stick cinnamon
2 qt Water
1 lg Bunch cilantro
One fourth pound Vermicelli or capellini
broken into 2inch lengths
Salt; to taste
2 tablespoon Fresh lime juice
2 cup Fresh bean sprouts
One half teaspoon Dried red pepper flakes

PASTA MONDAY TO FRIDAY SHOW #PS6554

Combine beef, garlic, ginger, cinnamon and 2 quarts water. Bring to a boil,
skim off scum. Reduce heat to low and simmer gently until meat is tender,
about 45 minutes. Continue skimming and keeping level of liquid constant by
replenishing with fresh water.

Meanwhile, rinse and chop the cilantro. When meat is tender, remove garlic,
cinnamon and ginger. Add noodles and simmer until tender, about 5 minutes.
Remove soup from heat, stir in salt, lime juice, bean sprouts, pepper and
cilantro. Adjust seasoning and serve piping hot.

Yield: 4 servings

Posted to recipeludigest by molony molony@scsn.net on Feb 24, 1998