Saturday, November 2, 2013
Vietnamese-style Udon Noodle and Beef Soup
Who doesn't like Pho, the Vietnamese noodle soup consisting of broth, meat, vegetables and herbs. I like mine spicy, so I always serve Chili Garlic Sauce and Sriracha Hot Chili Sauce on the side.
1 lb flank steak, sliced into strips
large pot with approximately 8 cups of chicken stock
juice of 2 limes
1-2 tbsp fish sauce
1 cup bean sprouts, rinsed and drained
1 cup shredded carrots
1 cup spring onions, cut into 1/2-inch pieces
2 cups baby spinach leaves
1 cup cleaned cilantro leaves
1/2 cup chopped peanuts, toasted
2 hard boiled eggs, peeled and sliced
1 cup Thai basil leaves, washed and dried
Sriracha Hot Chili Sauce
Chili Garlic Sauce
Prepare Udon noodles according to packet directions, drain and keep warm in a bowl with a splash of sesame oil.
Slice flank steak into strips and parboil for several minutes. Drain and keep warm.
In a large pot bring 8 - 10 cups of chicken stock to a boil. Turn down to simmer. Add lime juice and fish sauce.
Place beef, Udon noodles, vegetables, herbs, nuts and eggs into separate bowls.
To serve, reheat broth until hot and ladle into individual soup bowls. Add noodles, beef and other ingredients per taste.