Vietnamese Beef Noodle Soup

Recipe from Allergy-Free and Easy Cooking by Cybele Pascal (Ten Speed Press, 2012)

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• 3 1/2 cups beef broth
• 3 1/2 cups low-sodium chicken broth
• 1 (3-inch) piece ginger, skin on, sliced into thin rounds
• 3 cloves garlic, thinly sliced
• 1 shallot, thinly sliced
• 1 1/2 teaspoons Chinese five-spice powder
• Salt
• 1 tablespoon sugar
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon mirin
• 8 ounces 1/8- to 1/4-inch-wide rice noodles
• 3 green onions, white and green parts, chopped
• 1/3 cup chopped cilantro
• 1/3 cup coarsely chopped basil
• 12 ounces center-cut beef tenderloin, halved and very thinly sliced crosswise (or use leftover steak, very thinly sliced into bite-size pieces)
• 1 cup mung bean sprouts
• 1 lime, cut into 8 wedges
• 2 to 4 Thai or serrano chiles, or use chile paste or chile sauce, like Sriracha
  

In a large pot over medium-high heat, combine the beef broth, chicken broth, ginger, garlic, shallot, and five-spice powder. Bring to a boil, and then reduce to a simmer over medium-low-heat. Add 1/2 teaspoon of salt and the sugar, lime juice, lemon juice, and mirin. Simmer uncovered for 20 minutes.

Meanwhile, bring a large pot of water to a boil, and cook the noodles according to the instructions on the package. Drain and rinse the noodles and divide them evenly among 4 bowls. Divide the green onions and herbs evenly among the bowls. Top with thinly sliced steak.

Strain the broth through a strainer or fine-mesh sieve. Pour the broth, still boiling hot, over the steak, about 11/2 cups per bowl. The hot broth will cook the thinly sliced steak. Top with the bean sprouts, a couple of wedges of lime, and chiles according to your heat preference. Sprinkle with salt.

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