Chef Karel Anne Tieszen
Scents of Bangkok Soup
Serving Size : 6
4 ounces rice noodles -- dried
8 cups beef broth
1 serrano pepper -- seeded and minced
8 stems cilantro -- leaves reserved
1/4 teaspoon anise seed
1 teaspoon ground pepper
2 teaspoons sugar
3 Tablespoons fish sauce
1/4 cup soy sauce
1/3 cup lime juice
1/3 cup cilantro -- leaves only
1/4 cup fresh basil -- cut into thin strips
2 scallion -- thinly sliced
2 cups bean sprouts -- (or 14 oz. can)
3/4 pound steak -- thinly sliced
1 Tablespoon garlic oil
1. Place rice noodles in a medium bowl. Cover with cold
water and let sit for 20 minutes.
2. In a large stockpot, add the beef broth, serrano,
cilantro stems, anise, and pepper. Bring to a boil.
3. Stir in the sugar, fish sauce, soy sauce and lime juice
to the pot, and return to a boil.
4. Divide the cilantro leaves, fresh basil and scallion
evenly between six individual bowls.
5. Rinse the bean sprouts and drain. Place bean
sprouts in an immersible colander, and submerge in the
beef stock for 5 seconds. Divide between the six serving
bowls. Return the mixture to a boil.
6. Drain the rice noodles and place in the immersible
colander. Submerge in the beef stock for 5 seconds.
Divide between the six serving bowls. Return the
mixture to a boil.
7. Take four or five pieces of the beef and place in the
immersible colander. Submerge in the simmering beef
stock for 20 seconds. Divide between the six serving
bowls. Repeat until all the beef is cooked.
8. Remove the cilantro stems from the broth. Ladle hot
broth in each of the bowls. Pour 1/2 teaspoon garlic oil
over each bowl and serve immediately with both spoon
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Per Serving : 328 Calories; 11g Fat (31.1% calories
from fat); 25g Protein; 31g Carbohydrate; 2g Dietary
Fiber; 33mg Cholesterol; 2428mg Sodium.