Ingredients
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9 cups low sodium chicken broth
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2 inches piece fresh ginger
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3 slices lime zest (each 2.5 inches long)
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1 tablespoon juice (from one lime)
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1/2 teaspoon Chinese five spice powder
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8 ounces thick rice noodles
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3 tablespoons fish sauce
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1 teaspoon asian chili-garlic sauce
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4 scallions, thinly slice
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1/3 cup fresh whole cilantro leaf
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1 lb sirloin steak, tips thinly sliced
Instructions
- Prepare ginger. Peel, halve lengthwise and smash it.
- Bring broth, ginger, lime zest and five-spice powder to boil in dutch oven over med-hi heat. Add noodles and cook until nearly tender, about 5 minuts.Stir in beef. Simmer until cooked thru and noodles are completely tender, about 2 minutes.
- Off heat, stir in fish sauce, chili-garlic sauce and lime juice. Remove ginger and zest with slotted spoon. Stir in scallions and cilantro; serve.