Ingredients

  • 1 tablespoon sesame oil
  • 1 tablespoon vegetable oil
  • 2 tablespoons shallot minced
  • 2 small chiles, serranos thinly sliced
  • 1 lemon grass coarsely chopped
  • 2 tablespoons galangal peel, minced
  • 5 cups chicken broth
  • 1 teaspoon fish sauce
  • 2 whole star anise
  • 1 3 inch cinnamon stick
  • 1 teaspoon salt
  • ¼ teaspoon white peppercorns crushed
  • 2 small tomatoes cut each in 8 wedges
  • 6 small green onion thinly sliced
  • 3 tablespoons lime juice
  • ½ lb. rice noodles flat
  • 1 lb. sirloin steak
  • 5 ounces spinach coarsely chopped
  • ¼ cup fresh mint chopped

Directions

1. Sauté shallot and chili until caramelized. Add lemon grass and galangal and cook, stirring, 1 minute. Add broth, fish sauce, star anise, cinnamon stick, salt and white pepper and bring to a boil. Reduce heat and simmer 20 minutes. Pour through a fine sieve into another pot and discard solids. Add tomatoes, scallions and lime juice and simmer until tomatoes are softened, about 2 minutes.
2. Bring a large pot of water to a boil. Trim fat from steak and season with salt and pepper. Grill steak 4-5 minutes on each side. Let stand 5 minutes before slicing very thin.
3. Cook noodles in boiling water until tender, about 6 minutes, and drain. Divide among 4 large soup bowls and top with spinach and steak. Ladle soup over and sprinkle with mint.

Notes
Notes:Total time 1 1/4 hours. Original recipe serves 4 for main course.
Suggested Wine:Original serves 4.


Categories
hot, soups
Keywords
soups, hot
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