Wednesday, August 25, 2010

Overwhelmed by New Tastes!

Tried a new recipe and really hit the jackpot this time. I'm not sure if this recipe is Vietnamese, Thai, or some American concoction "inspired" by the tastes of these cuisines. Either way, I'm blown away.

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
Serves 4

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.

1 comment:

  1. It looks like this is a slightly fancier version of Pho, which is Vietnamese. Yum!