The flavors of this soup are cleansing and satisfying. The easiest way to shave the beef so thinly is to partially freeze the fillet for an hour or so beforehand. The hot broth will cook the shaved beef instantly. Or, you can slice the beef and stir fry ahead to of time to ensure it is cooked thoroughly.
Broth
- 8 cups beef stock
- 1 cinnamon stick
- 6 shallots, peeled and trimmed
- 3″ piece fresh ginger, sliced
- 2 stalks lemongrass, root end only, peeled and sliced
- 2 tbsp fish sauce or to taste
To Finish
- 1 1/2 lb beef fillet in a piece, partially frozen, shaved very thin
- 6 green onions, sliced thinly
- 9 oz. bean sprouts
- 4 baby bok choy, leaves separated
- 1/2 cup cilantro
- 1/2 cup Vietnamese mint leaves
- 4 small red chiles, sliced thinly
- 2 limes, quartered
- 7 ounces rice noodles
- salt
- 1 tsp peanut oil
- hoisin sauce
- chile sauce
Simmer the broth ingredients, except the fish sauce, in a wok or large pot for 20 minutes. Strain, discarding the solids, and return the broth to the pan.
Add the fish sauce and reserve until needed.
Toss the shaved beef with the green onion and reserve until needed.
Divide the bean sprouts, bok choy leaves, cilantro, Vietnamese mint, sliced chiles and lime quarters equally between 6 bowls. Pour a little hoisin and chile sauce into 6 small sauce bowls.
Bring the broth to a simmer.
Drop the rice noodles into boiling, salted water, drain immediately and toss with the peanut oil.
Divide the shaved beef and green onions into 6 portions and place in the bottom of 6 large, deep bowls.
Pour on the hot stock and add equal portions of noodles.
Serve immediately, accompanying each with a bowl of vegetables and sauce.
Serves 6
Source: Everyday Epicurean, by Catherine Bell, Ten Speed Press.
