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Vietnamese Beef Soup




Source of Recipe


*


Recipe Introduction


servings 6
points 4


List of Ingredients




3/4 pound boneless beef top sirloin or top round steak
3 cups water
1 can (14-1/2 ounces) beef broth
1 can (10-1/2 ounces) condensed consommé
2 tablespoons reduced-sodium soy sauce
2 tablespoons minced fresh ginger
1 cinnamon stick (3 inches long)
4 ounces rice noodles (rice sticks), about 1/8 inch wide
1/2 cup thinly sliced or julienned carrots
2 cups fresh mung bean sprouts
1 small red onion, halved and thinly sliced
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh basil
2 jalapeño peppers,* stemmed, seeded and minced or 1 to 3 teaspoons Chinese chili sauce or paste

Recipe



*Jalapeño peppers can sting and irritate the skin; wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handling peppers.

1. Place beef in freezer 45 minutes or until firm. Meanwhile, combine water, beef broth, consommé, soy sauce, ginger and cinnamon stick in large saucepan; bring to a boil over high heat. Reduce heat to low; simmer, covered, 20 to 30 minutes. Remove cinnamon stick; discard. Meanwhile, place rice noodles in large bowl and cover with warm water; let stand until pliable, about 20 minutes.

2. Slice beef lengthwise in half, then crosswise into very thin strips. Drain noodles. Place noodles and carrots in simmering broth; cook 2 to 3 minutes or until noodles are tender. Add beef and bean sprouts; cook 1 minute or until beef is no longer pink.

3. Remove from heat; stir in red onion, cilantro, basil and jalapeño peppers. To serve, lift noodles from soup with fork and place in bowls. Ladle remaining ingredients and broth over noodles.



Nutrients per Serving
(1 bowl soup (1/6 of total recipe))
Calories 180
Calories from Fat 15 %
Total Fat 3 g
Saturated Fat 1 g
Cholesterol 32 mg
Carbohydrate 23 g
Fiber 1 g
Protein 16 g
Sodium 800 mg