Vietnamese Beef-Noodle Bowl
A fragrant Vietnamese beef and rice noodle bowl with gingered broth, tender beef, crisp sprouts, and a bright lime finish.
Ingredients
- Black pepper
- Water
- Pepper
- Lime
- Shallots
- Ginger
- Boiling water
- Hot water
- Minced ginger
Directions
- Add the first 5 ingredients to a large Dutch oven and bring the mixture to a boil. Lower the heat and let it simmer for 30 minutes. Pour the broth through a strainer, throw away the solids, and transfer the broth back to the pan.
- Put the rice noodles in a large bowl and pour hot water over them to cover. Leave them for 15 minutes, then drain. Transfer the noodles to boiling water and cook for 1 minute, or just until tender, then drain again.
- In a large zip-top plastic bag, combine the beef, shallots, sake, and minced ginger. Seal the bag and refrigerate for 10 minutes to marinate. Add the beef mixture to the broth in the pan and bring everything to a boil. Turn the heat down to medium and cook for 3 minutes. Stir in the bean sprouts and the next 6 ingredients, bean sprouts through black pepper, and cook for 1 minute.
- Divide the noodles among 6 large bowls, then ladle the broth mixture over the top. Add sliced chile and lime wedges as a garnish, if desired.