Ingredients with Measurements:
- 1 lb beef sirloin, thinly sliced
- 8 cups beef broth
- 2 stalks lemongrass, bruised and chopped
- 1 inch piece of ginger, peeled and sliced
- 3 cloves garlic, minced
- 1 red chili, sliced
- 1 tbsp vegetable oil
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 8 oz rice noodles
- 1 cup bean sprouts
- 1/2 cup chopped cilantro
- 1/4 cup chopped scallions
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Strainer
- Soup bowls
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat. Add the lemongrass, ginger, garlic, and chili and sauté for 2-3 minutes until fragrant.
2. Add the beef and cook for 2-3 minutes until browned.
3. Add the beef broth, fish sauce, soy sauce, and lime juice. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes.
4. While the soup is simmering, cook the rice noodles according to package instructions. Drain and set aside.
5. Once the soup is done simmering, strain out the lemongrass, ginger, garlic, and chili.
6. To serve, divide the cooked noodles among soup bowls. Ladle the soup over the noodles.
7. Top each bowl with bean sprouts, cilantro, and scallions.
8. Season with salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Simmer over low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 12g
- Carbohydrates: 50g
- Protein: 35g
Substitutions for ingredients:
- Chicken or tofu can be used instead of beef
- Shrimp paste can be used instead of fish sauce
- Tamari can be used instead of soy sauce
Variations:
- Add sliced mushrooms or bok choy for extra vegetables
- Use udon noodles instead of rice noodles
- Add a boiled egg or sliced avocado as a topping
Tips and tricks:
- Bruise the lemongrass by hitting it with the back of a knife to release its flavor
- Use a sharp knife to thinly slice the beef
- Add lime zest for extra citrus flavor
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in a large bowl with the toppings arranged on top.
Garnishes:
- Lime wedges, sliced chili, and chopped peanuts can be used as garnishes.
Pairings:
- Serve with a side of steamed rice or a fresh salad.
Suggested side dishes:
- Thai cucumber salad or papaya salad
Troubleshooting advice:
- If the soup is too salty, add more water or unsalted broth to dilute it.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Thai lemongrass beef noodle soup is a popular street food in Thailand.
Flavor profiles:
- The soup is savory, tangy, and slightly spicy.
Serving suggestions:
- Serve the soup hot with a side of steamed rice or a fresh salad.
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Region: Thai