Vietnamese Beef Soup

Ingredients: 

110 gms dried rice noodles

1 liter cold water (10.5 oz) cans beef broth

2 gms chopped fresh ginger root

2 gms salt1 Thai chili pepper, chopped

AJI-NO-MOTO Super Seasoning

225 gms boneless top round steak, sliced very thin

115 gms fresh basil

10 gms fresh cilantro, snipped

115 gms mung bean sprouts

4 green onions, thinly sliced

4 lime wedges

Hot pepper sauce

Oyster sauce

Procedure:

• Soak noodles in cold water for 30 minutes. Drain. Bring water to a boil in large pot. Add noodles and boil for 3 to 5 minutes. Drain, and rinse with cold water. Set aside.

• Combine beef broth, ginger, salt and Thai chili pepper in a saucepan. Add AJI-NO-MOTO Super Seasoning. Bring to a boil and simmer for 15 minutes.

• Place equal portions of noodles into 4 large soup bowls and place raw beef on top. Ladle hot broth over noodles and beef. Garnish with lime wedges, basil leaves, cilantro, mung beans and green onions. Serve with hot pepper sauce and oyster sauce.