Vietnamese Beef Noodle Soup

Ingredients

• 1 lb beef sirloin
• 8 oz rice noodles
• 6 cups beef broth
• 1 medium onion
• 2 tbsp fish sauce
• 2 whole chili peppers
• 1 cup fresh herbs (cilantro, basil)
• 4 oz fish cake or meatballs

Instructions

1. 1

   Thinly slice the 1 lb beef sirloin against the grain and set aside. Cook the 8 oz rice noodles according to package directions, then drain and divide among 4 bowls.

2. 2

   In a large pot, bring the 6 cups beef broth to a boil. Add the 1 sliced onion and 2 tbsp fish sauce, then reduce heat and simmer for 10 minutes until the onion is translucent and the broth is fragrant.

3. 3

   Add the 4 oz fish cake or meatballs to the broth and simmer for 5 minutes until heated through. The broth should be steaming and the fish cake slightly puffed.

4. 4

   Place the raw beef slices into the simmering broth and cook for 1-2 minutes until just pink in the center, then immediately remove from heat to prevent overcooking.

5. 5

   Ladle the hot broth, beef, and fish cake over the noodles. Top with the 2 sliced chili peppers and 1 cup fresh herbs. Serve immediately, allowing the hot broth to finish cooking the beef.

Tools you’ll need

• Large pot
• Chef's knife
• Cutting board
• Colander

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