As you will see in the recipe, it requires some ingredients you may not have. These are the ones I had to get, which is why I thought it had some thai influence.
So this recipe required me to slice things. I used the mandolin. The mandolin won, I lost.
But the ginger and onion smelled wonderful sauteing with the spices, despite my injuries.
Try this really cool recipe for an amazing treat!
Vietnamese Beef-Noodle Soup with Asian Greens
From Cooking Light
1 (8-ounce) sirloin steak
4 ounces uncooked wide rice stick noodles
1 1/2 cups thinly sliced yellow onion
3 whole cloves
2 cardamom pods
2 garlic cloves, halved
1 (3-inch) piece peeled fresh ginger, thinly sliced
1 star anise
4 cups fat-free, less-sodium beef broth
2 cups water
1 tablespoon less-sodium soy sauce
1 teaspoon brown sugar
2 teaspoons fish sauce
4 cups baby bok choy leaves
1 cup snow peas, trimmed
1 small fresh Thai chile, thinly sliced into rings
1 cup fresh bean sprouts
1/4 cup fresh basil leaves
1/4 cup fresh mint leaves
4 lime wedges
1. Freeze beef for 10 minutes; cut across grain into 1/8-inch-thick slices.
2. Cook noodles according to package directions. Drain and rinse with cold water; drain.
3. Place onion and next 5 ingredients (through star anise) in a large saucepan; cook over medium-high heat 5 minutes, stirring frequently. Add broth and 2 cups water; bring to a boil. Strain broth mixture though a fine sieve over a bowl; discard solids. Return broth to pan. Add soy sauce, sugar, and fish sauce; bring to a boil. Add bok choy and snow peas; simmer 4 minutes or until peas are crisp-tender and bok choy wilts.
4. Arrange 1/2 cup noodles into each of 4 large bowls. Divide raw beef and chile slices evenly among bowls. Ladle about 1 2/3 cups hot soup over each serving (broth will cook beef). Top each serving with 1/4 cup bean sprouts, 1 tablespoon basil, and 1 tablespoon mint. Serve with lime wedges.