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rice vermicelli beef lean beef mung bean sprouts cilantro basil scallions lime chilies fish sauce freshly ground black pepper
Viewed: 56 - Published at: 9 years agoIngredients
- 1 pound rice vermicelli
- 8 cups Vietnamese-style beef stock (recipe follows)
- 3/4 pound lean beef, preferably round, sliced paper thin
- 1/2 cup mung-bean sprouts
- 1/2 cup cilantro leaves
- 1/2 cup small basil leaves, chopped
- 2 scallions, chopped
- 1 lime, cut into wedges
- 3 fresh red Thai chilies, seeded and chopped
- Bottled fish sauce for serving
- Freshly ground black pepper
Method
- Place the vermicelli in a large bowl and cover with cold water.
- Allow to soak until pliable, about 30 minutes.
- Drain.
- Place the stock in a large pan and bring it to a boil.
- Have either 4 very large or 6 slightly smaller individual soup bowls ready.
- Put a handful of vermicelli into a strainer that will fit in the pan and dip the strainer into the hot stock.
- Swirl the vermicelli until tender but still a little chewy, about 20 seconds.
- Shake the vermicelli dry and place it in a soup bowl.
- Repeat with the remaining noodles.
- Divide the beef, sprouts, cilantro, basil and scallions among the bowls.
- Ladle the hot stock into the bowls and squeeze a lime wedge over each.
- Serve with the chilies, fish sauce and black pepper on the side.
