Categories: soup-stew-chili chowder

Ingredients

• 1 Tbsp. vegetable oil
• 2 large onions, unpeeled, quartered through root end
• 3-inch piece fresh ginger, peeled and quartered lengthwise
• 6 cups beef stock
• 3 cinnamon sticks (each about 2 1/2 inches long)
• 4 star anise pods
• 1/2 lb. beef eye round, frozen until just firm, then sliced very thinly against the grain
• 16 oz. rice noodles, cooked
• 2 tsp. fish sauce
• 1 cup bean sprouts
• 1 red jalapeno, thinly sliced
• 1/3 cup fresh basil leaves
• 1/3 cup fresh mint leaves

Directions

1. In a large heavy pot, heat the oil over medium-high. Add the onions and ginger, cut side down, and cook until browned, turning once halfway ; discard, about 7 minutes. Add the stock, cinnamon sticks, star anise and 3 cups water; bring to a boil. Reduce the heat to medium and simmer until the onion is tender, about 15 minutes.
2. Strain the stock; discard the solids. Return to a boil. Stir in the beef and cook over medium until just cooked through, about

3. 2 minutes. Remove from heat and stir in the noodles and fish sauce.

4. Divide the soup among bowls and garnish with the bean sprouts, jalapeno, basil and mint leaves.

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