Vietnamese Noodle Soup

Source: Food Network Magazine, Feb 2010

Ingridients:

8oz Rice Noodles

12 oz Beef Sirloin

Sea Salt and Pepper

1 large onion

1 4-inch piece of ginger, unpeeled, halved

3 cups beef broth

3 star anise pods

1 cinnamon stick

4 scallions

2 jalapeno peppers

1/2 cup fresh cilantro

2-4 tablespoon fish sause

1 cup fresh been sprouts

1.Season beef with salt and pepper. Sear beef 2-3 minutes on each side (high heat). It should still be rare.

Transfer beef to a plate. Add 1/2 the onion and ginger to the same pot and cook for 3-4 minutes.

Add beef broth and 3 cups of water, anise, cinnamon stick, reduce heat and simmer for 20 minutes.

2.Slice scallions, jalapenos and cilantro. Slice the meat thinly. Slice 1/2 the onion.

3.Cook rice noodles and drain.

4. Add fish sauce to the broth and boil for 5 minutes. Discard ginger, anise, cinnamon stick and cooked onion.

Divide noodles among 4 bowls. Add beef, broth, scallions, uncooked onion, cilantro, been sprouts. Jalapenos as needed.

334 calories per serving