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Preparation time
5 minutes
Total time:
1 hour
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Ingredients
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2 L (8 cups) reduced-salt beef broth
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15 mL (1 tbsp.) fish sauce
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10 cloves
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5 mL (1 tsp.) aniseed
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1 cinnamon stick
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5 mL ginger
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1 packet (227 g/8 oz.) rice vermicelli
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30 mL (2 tbsp.) Compliments canola oil
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750 g (1½ lb.) beef strips
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4 baby bok choy
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250 mL (1 cup) napa cabbage
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1 can (398 mL/14 oz.) mini corn cobs
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125 mL (½ cup) bean sprouts
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2 green onions
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To taste, Fresh mint leaves
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Directions
- Place beef broth, fish sauce, cloves, aniseed, cinnamon and ginger in a large saucepan and bring to a boil. Cover and let simmer for 20 minutes over low heat. Strain and set aside.
- In the meantime, pour hot water over rice vermicelli in a bowl and let soak for 5 to 7 minutes until soft. Drain and rinse with cold water.
- Heat oil in a large skillet and sauté beef over medium-high heat for about 5 to 6 minutes.
- Add baby bok choy, napa cabbage and mini corncobs to broth and bring to a boil to heat. Place noodles in deep bowls. Add hot broth and vegetables, bean sprouts, green onion, beef and a few mint leaves to each. Serve with a lime wedge.
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