Vietnamese Beef Noodle Soup

• 1 8 oz sirloin steak
• 4 oz unooked wide rice stick noodles
• 1.5 cups thinkly sliced onions
• 3 whole cloves
• 2 cardamom pods
• 2 garlic cloves, halved
• 1 (3 inc) piece of ginger, thinkly sliced
• 1 star anise
• 3 c beef broth
• 3 cups water
• 1 T soy sauce
• 1 tsp brown sugar
• 2 tsp fish sauce
• 4 cups bok choy
• 1 cup snow peas
• 1 small fresh Thai chili
• 1 cup bean sprouts
• 1/4 cup basil leaves
• 1/4 cup mintleaves
• 4 lime wedges

1. 1. Freeze beef for 10 min. Cyt across grain into 1/8 inch slices
2. 2. Cook noodles, rinse with cold water
3. 3. Place onions and next 5 ingredients in large saucepan. Cook med high for 5 minutes. Add broth and 3 cups water, boil. Strain, discard solids. Return broth to pan. Add soy sauce, fish sauce, sugar. Add bok choy, peapods and simmer 4 minutes.
4. 4. Arrane noodles in bowls. Divide raw beef and chile slices evenly among bowls. ladle 1 3/4 hot soup over noodles (broth will cook beef). Top with bean sprrouts, basil mint. serve with lime wedges.

noodles, thinkly, cloves, cardamom pods, garlic, ginger, anise, beef broth, water, t, brown sugar, fish sauce, bok choy, snow peas, chili, bean sprouts, basil, mintleaves, lime wedges

Taken from www.epicurious.com/recipes/member/views/vietnamese-beef-noodle-soup-52119851 (may not work)