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rice snow peas vegetable oil shallots ginger serrano chile beef stock bought broth water beef bean sprouts cilantro fresh basil mint fish sauce lime juice salt
Viewed: 28 - Published at: 4 years agoIngredients
- 6 oz. rice sticks (rice vermicelli)
- 1/4 lb. snow peas
- 1 tbsp. vegetable oil
- 1 cup sliced shallots
- 3 slices of ginger, smashed
- 1 tsp. minced serrano chile, with seeds
- 3-1/2 cup beef stock
- store bought broth
- 1-3/4 cup water
- 1/2 lb. sliced rare roast beef torn into pieces (I used sliced sirloin instead)
- 6 oz. bean sprouts, rinsed
- 1/4 cup loosely packed fresh cilantro
- 1/4 cup loosely packed torn fresh basil
- 1/4 cup loosely packed fresh mint
- 3 tbsp. fish sauce
- 3 tbsp. fresh lime juice
- Salt, if needed
Method
- Boil noodles unsalted for 4 minutes.
- Add snow peas and boil 1 minute.
- Drain and rinse in cold water; drain well.
- Divided noodles and peas among 4 large soup bowls.
- Dry saucepan, add oil and heat over med heat.
- Add shallots, ginger, snow peas and chile and cook till shallots are browned, about 7 minutes.
- Add stock and water, bring to simmer for 10 minutes.
- Meanwhile, divide beef, sprouts and herbs among the bowls.
- Remove ginger from broth and discard (I did not do this.
- The recipe called for smashed ginger.
- How they managed to remove smashed ginger is beyond me.).
- Stir in fish sauce, lime juice and salt.
- Ladle into bowl and serve.
