- 1/4 cup coarsely chopped fresh ginger
- 2 whole star anise
- 1 cinnamon stick
- 6 cups low-sodium beef broth
- 1/2 lb piece boneless beef sirloin, trimmed of any fat
- 3 ounces dried flat rice noodles
- 1/4 cup Asian fish sauce (e.g., naam pla)
- 1/4 teaspoon cayenne
- 2 Tbsp fresh lime juice
- 2 cups fresh bean sprouts, rinsed and drained
- 1/2 cup minced green onions
- 1/4 cup fresh cilantro leaves, coarsely chopped
- 1/3 cup fresh basil leaves, sliced
- Sriracha (southeast Asian hot sauce)
- Lime wedges for garnish
- Tie the ginger, star anise, and cinnamon in a piece of cheesecloth. Place in a large saucepan with the broth and bring to a boil. Reduce heat and simmer 15 minutes.
- Meanwhile, cut the sirloin across the grain into very thin slices (use a very sharp knife). In a large bowl soak the noodles in hot water to cover 15 minutes or until softened and pliable.
- While noodles are soaking, bring a kettle of salted water to a boil. Drain the noodles and cook in the boiling water, stirring 45 seconds, or until tender. Drain the noodles.
- Remove cheesecloth of spices from the broth. Bring broth back to a boil. Stir in the fish sauce, cayenne, and lime juice.
- Add the sirloin and cook 30 to 45 seconds or until the sirloin changes color.
- Skim any froth from the soup. Season with salt and pepper to taste.
- To serve, divide noodles into 4 bowls. Ladle the soup over the noodles. Sprinkle the sprouts, green onions, cilantro, and basil over the soup and serve with the Sriracha and lime wedges.
Calories 222; fat 4.9g; protein 23.5g; cholesterol 50.43mg; sodium 597mg; carbohydrate 19.6mg