Ingredients
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2 tablespoons peanut oil
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5 garlic cloves, chopped
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1/2 lb ground beef
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2 stalks celery, sliced diagonally into inch-long pieces
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2 scallions, thinly sliced
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3 pints beef stock
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1/2 teaspoon ground cinnamon
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4 tablespoons fish sauce
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12 ounces wet noodle sheets, cut into strips
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1 cup bean sprouts
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2 tablespoons fresh cilantro leaves, chopped
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2 tablespoons white vinegar
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1 teaspoon ground black pepper
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1 tablespoon dried red pepper flakes
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1/2 lb round steak, fat removed, sliced into thin strips
Instructions
- Fry beef strips in the oil until browned, using a large soup pot.
- Remove the browned strips, leaving the oil and juice in the pot.
- Fry the garlic until golden, stirring to keep from burning.
- Quickly add the ground beef, celery, and scallions--cook while stirring until the beef just browns.
- Add beef stock, black pepper, cinnamon, and fish sauce.
- Bring to a boil.
- Add noodles and return to a boil.
- Remove from heat and add bean sprouts.
- Top with beef strips and cilantro (this can also be done after putting the soup into the individual bowls).
- If desired, soak the red pepper flakes in the vinegar, and allow to be added to individual bowls.