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Saturday, May 15, 2010

Tuesday - Vietnamese Beef Soup 5/18

found at http://www.kitchendaily.com/recipe/vietnamese-beef-soup-82793

Ingredients:
4 cans (14.5 oz. each) beef broth
6 oz rice noodles
1 bag (5 oz) baby spinach
1 cup fresh basil leaves
16 thin slices (8 oz) deli roast beef, torn in strips
1 scallion, sliced diagonally in /4-in. pieces
2 tsp chili garlic sauce or chili oil
4 lime wedges

Directions:
Put broth in a large pot. Cover and bring to a boil over high heat. Add the noodles, reduce heat to medium-high and boil gently, uncovered, stirring occasionally, 6 to 8 minutes or until noodles are tender, stirring in the spinach and basil leaves for the last minute of cooking time.

Divide beef among 4 serving bowls. Ladle soup over the beef, sprinkle with scallions and drizzle with chili garlic sauce (careful, it’s spicy). Serve with lime wedges to squeeze on the soup.

Serve with some good crusty bread.

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