Vietnamese Beef Noodle Soup I really enjoyed the recipe. Instead of cutting the steak in really thin slices and cut it in strips and cooked it in the beef broth. I also left out the ginger because I didn't have any. I will try it again and add the ginger next time. This is such a light and refreshing soup.

Ingredients 

4 ounces dried rice noodles

6 cups cold water

3 (10.5 ounce) cans condensed beef broth

1 teaspoon chopped fresh ginger root

1/2 teaspoon kosher salt

1 Thai chile, chopped

1/2 pound boneless top round steak, sliced very thin

1/4 pound fresh basil

4 tablespoons snipped fresh cilantro

1/4 pound mung bean sprouts

4 green onions, thinly sliced

4 wedges lime

hot pepper sauce (optional)

oyster sauce (optional)

Method 

Soak noodles in cold water for 30 minutes. Drain. 

Bring water to a boil in large pot. Add noodles, and boil 3 to 5 minutes - don't overcook. 

Drain, and rinse with cold water. Set aside.

Meanwhile, combine beef broth, ginger, salt, and Thai pepper in a saucepan. Bring to a boil, and simmer for 15 minutes.

Place equal portions of noodles into 4 large soup bowls, and place raw beef on top. Ladle hot broth over noodles and beef. 

Garnish with lime wedges, basil leaves, cilantro, mung beans, and green onions, and serve with hot pepper sauce and oyster sauce.