Recipe: Vietnamese Beef and Noodle Soup

VIETNAMESE BEEF AND NOODLE SOUP

1 pound beef round, cut in 3/4-inch cubes
2 cloves garlic, peeled
1 (2-inch) piece fresh ginger
1 (2-inch) piece cinnamon stick
2 quarts water
1 large bunch fresh cilantro
1/4 pound rice stick noodles
salt (to taste)
2 tablespoons lime juice
2 cups bean sprouts
1/2 teaspoon red pepper flakes

Combine the beef, garlic, ginger, and cinnamon in a soup pot. Add the 2 quarts water and bring it to a boil over medium heat, skimming off the scum that floats to the surface. Reduce the heat to low and very gently simmer the soup until the meat is tender, about one hour. Continue to remove the foam. As the liquid evaporates, replenish.

Meanwhile, rinse, stem and mince the cilantro; set aside.

When the meat is tender, add the noodles and simmer 5 to 10 minutes. Season the soup to taste with salt.

Remove from heat sand stir in lime juice, bean sprouts, pepper flakes and cilantro. Remove the garlic, ginger, cinnamon stick and serve.

Servings: 4
Source: Monday to Friday Cookbook by Michele Urvater