Quang Beef Noodle Soup
A popular Vietnamese noodle soup made with rich beef broth, tender beef, and springy mi noodles.
Ingredients
- ●1 pound beef (sirloin or ribeye)cut into thin slices
- ●1 package (12 oz) mi noodlesdried
- ●2 tablespoons light soy saucefor seasoning
- ●1 tablespoon fish sauceoptional
- ●1 tablespoon sugarfor balance
- ●to taste black pepper
- ●1 bunch chopped scallionsfor garnish
- ●4 cups beef brothrich and flavorful
- ●2 cups waterfor broth
- ●2 inches gingersliced
Instructions
- 1
1. In a large pot, combine beef broth, water, ginger, and sugar. Bring to a boil, then reduce heat and simmer for 10 minutes.
- 2
2. Add sliced beef to the pot and cook for 3-5 minutes, or until tender.
- 3
3. Add light soy sauce, fish sauce (if using), and black pepper to the pot. Stir to combine.
- 4
4. Cook mi noodles according to package instructions. Drain and set aside.
- 5
5. To assemble the soup, place cooked noodles in a bowl, then add sliced beef and hot broth.
- 6
6. Garnish with chopped scallions and serve immediately.
- 7
7. Cook time for beef should be 130°F - 135°F (54°C - 57°C) for medium-rare, 145°F (63°C) for medium, and 160°F (71°C) for well-done.
- 8
8. Check the internal temperature of the beef with a meat thermometer.
- 9
9. Adjust seasoning as needed before serving.
- 10
10. Serve hot and enjoy!