Recipe - Vietnamese Beef Soup

8 ounce Bean thread noodles*
10 cup Canned beef broth
2 md Onions; thickly cut or sliced up
4 sl Fresh ginger; (about 1 1/4
ounces)
; (1/2inchthick)
2 tablespoon Fish sauce; (nam pla)*
3 lg Garlic cloves; halved
2 Star anise*
1 One half teaspoon Whole cloves
1 pound Flank steak; trimmed, thinly
; cut or sliced up crosswise
1 Head romaine lettuce; thinly
cut or sliced up
3 Green onions; thinly cut or sliced up
Lemon wedges

*Bean thread noodles (clear dried noodles, also known as cellophane or
transparent noodles), fish sauce (nam pla) and star anise are sold at Asian
markets and in the Asian section of some supermarkets.

Bring large pot of water to boil. Remove from heat. Add noodles to pot; let
stand until tender and pliable, about 15 minutes. Drain. Using scissors,
cut noodles into 2inch lengths. Transfer to bowl.

Combine beef broth, cut or sliced up onions, cut or sliced up ginger, fish sauce, garlic, star
anise and whole cloves in heavy large Dutch oven and bring to boil. Reduce
heat; simmer 30 minutes. Strain broth into large bowl; discard solids.
(Noodles and broth can be prepared 1 day ahead. Cover separately and
refrigerate. Bring noodles to room temperature before continuing.) Return
beef broth to Dutch oven and bring to boil. Remove beef broth from heat.
Mix steak slices into broth (the hot broth will cook steak slices).

Place noodles, soup, cut or sliced up lettuce, cut or sliced up green onions and lemon wedges
in center of table. Spoon noodles, steak slices and broth into large soup
bowls, then top with generous amounts of cut or sliced up lettuce and green onions
and squeeze in lemon juice.

Serves 8.

Bon Appetit March 1995

Converted by MC_Buster.

Per serving: 1169 Calories (kcal); 55g Total Fat; (41% calories from fat);
106g Protein; 68g Carbohydrate; 236mg Cholesterol; 416mg Sodium Food
Exchanges: 0 Grain(Starch); 13 Lean Meat; 11 One half Vegetable; 0 Fruit;
3 One half Fat; One half Other Carbohydrates

Converted by MM_Buster v2.0n.