I was looking through my pantry and found a package of noodles, similar to this:
My mom uses these noodles when making her Filipino Chicken Sotanghon noodle soup (which I’m really not a fan of. I know, I know, I’m half Pinay and I can’t even appreciate my peep’s comfort food…).
Anyway, I’ve never cooked them myself, but thought it would be a lovely idea (yes, I said “lovely”) to make a huge pot of Vietnamese beef noodle soup…
It was pretty darn delicious, if I say so myself. You don’t have to take my word for it… both my son and dad absolutely loved it… and they’re both very trustworthy people! 😉
Give it a shot… it’s warm and comforting… your tummy and your taste buds will thank you immensely for it!
Vietnamese Bean Thread Noodles and Beef Soup
- 1/2 lb eye of round beef steak sliced 1/8 inch thick
- 2 tbs canola oil
- 3 1/2 tsp Asian fish sauce
- 1/4 tsp salt
- 6 cups beef broth
- 3 inch piece fresh ginger grated
- 8 to 10 oz bean thread vermicelli noodles
- 1/2 cup coarsely chopped basil
Marinate the beef
- In a resealable plastic bag, combine the beef, 1 tbs oil, 1 1/2 tsp fish sauce and salt. Seal bag and mush it around with your hands to distribute the marinade evenly. Set aside at room temperature for 15 minutes.
Cook the noodles
- Over medium high heat, combine the broth, ginger, and the remaining 2 tsp. fish sauce in a large sauce pan and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes.
- Bring a large pot of water to a boil over high heat. Add noodles and cook just until tender, according to the package instructions. Drain, rinse under running cold water and divide evenly to 4 bowls.
- Add remaining 1 tbs oil into pan over high heat. Add beef and cook until seared on both sides, about 4 minutes total. Transfer to a plate.
- Strain the broth, return to the saucepan and bring to a boil over medium-high heat. Add basil and beef and cook for about 3 minutes. Ladle over the noodles and serve hot!