This flavorful soup is a favorite in small Bangkok restaurants. Serve it with a fork and a spoon for twirling the rice noodles. It's considered bad luck in Thailand to break noodles in half.
Time
15 minutes to assemble
25 minutes to cook
Total time: 40 minutes
INGREDIENTS
1/2-16 oz box (8oz) Thin Rice Noodles
3 tablespoons oil, divided
1 lb steak, top round or NY strip
1 tablespoon minced garlic
1-8 oz package sliced mushrooms
1/2 cup celery, sliced on thin diagonal
1/2 cup scallions, sliced thinly
1/2 teaspoon ground cinnamon
4-14 1/2 oz cans beef broth
2 tablespoons Fish Sauce
1 tablespoon Garlic Chili Pepper Sauce
1 cup bean sprouts, rinsed
Garnish:
Chopped cilantro
DIRECTIONS
- Put a large pot of salted water on to boil.
- Heat 2 tablespoons of oil over a medium-high heat in a large skillet or soup pot. Pan-fry steak 3-4 minutes on each side for medium rare. Remove to plate.
- Reduce heat to medium and sauté garlic in pan drippings until golden. Add mushrooms and stir-fry until juices start to release.
- Add celery, scallions and cinnamon. Stirring, cook for one minute.
- Add broth, Fish Sauce, and Garlic Chili Pepper Sauce to vegetables. Bring to a boil. Boil for 2 minutes and turn heat to low.
- Meanwhile, slice beef into thin strips and set aside. Add any accumulated juices to soup.
- Boil noodles according to box directions. Rinse in cold water and drain. Toss with remaining oil to keep noodles separate.
- Just before serving, add bean sprouts to soup and stir for one minute.
- Divide noodles between 6 bowls, top with reserved steak and ladle soup over. Garnish with cilantro and serve.
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