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Ingredients
1 pound rice vermicelli
8 cups Vietnamese-style beef stock (recipe follows)
¾ pound lean beef, preferably round, sliced paper thin
½ cup mung-bean sprouts
½ cup cilantro leaves
½ cup small basil leaves, chopped
2 scallions, chopped
1 lime, cut into wedges
3 fresh red Thai chilies, seeded and chopped
Bottled fish sauce for serving
Freshly ground black pepper
Nutritional analysis per serving (4 to 6 servings)
65 grams carbs; 37 milligrams cholesterol; 364 calories; 1 gram monosaturated fat; 1 gram saturated fat; 3 grams fat; 2 grams fiber; 253 milligrams sodium; 18 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the vermicelli in a large bowl and cover with cold water. Allow to soak until pliable, about 30 minutes. Drain.
- Step 2
Place the stock in a large pan and bring it to a boil. Have either 4 very large or 6 slightly smaller individual soup bowls ready. Put a handful of vermicelli into a strainer that will fit in the pan and dip the strainer into the hot stock. Swirl the vermicelli until tender but still a little chewy, about 20 seconds. Shake the vermicelli dry and place it in a soup bowl. Repeat with the remaining noodles.
- Step 3
Divide the beef, sprouts, cilantro, basil and scallions among the bowls. Ladle the hot stock into the bowls and squeeze a lime wedge over each. Serve with the chilies, fish sauce and black pepper on the side.
Private Notes
Comments
where is the stock recipe?
This article contains recipe for stock. (STRONG beef stock with onion, star anise, and ginger, basically.) https://mobile.nytimes.com/1999/01/17/magazine/food-good-morning-vietnam...
where is the stock recipe?
Click the link below called Food; Good Morning Vietnam. It has all the steps for all the recipes over two pages.