Tonkinese Beef Soup Recipe

Name: Tonkinese Beef Soup
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 6 portions
Ingredients: 2 L (8 cups) reduced-salt beef broth; 15 mL (1 tbsp.) fish sauce; 10 cloves; 5 mL (1 tsp.) aniseed; 1 cinnamon stick; 5 mL ginger; 1 packet (227 g/8 oz.) rice vermicelli; 30 mL (2 tbsp.) Compliments canola oil; 750 g (1½ lb.) beef strips; 4 baby bok choy; 250 mL (1 cup) napa cabbage; 1 can (398 mL/14 oz.) mini corn cobs; 125 mL (½ cup) bean sprouts; 2 green onions; To taste, Fresh mint leaves

Ingredients

2 L (8 cups) reduced-salt beef broth
15 mL (1 tbsp.) fish sauce
10 cloves
5 mL (1 tsp.) aniseed
1 cinnamon stick
5 mL ginger
1 packet (227 g/8 oz.) rice vermicelli
30 mL (2 tbsp.) Compliments canola oil
750 g (1½ lb.) beef strips
4 baby bok choy
250 mL (1 cup) napa cabbage
1 can (398 mL/14 oz.) mini corn cobs
125 mL (½ cup) bean sprouts
2 green onions
To taste, Fresh mint leaves

	PREP TIME 5m	COOK TIME 35m	TOTAL TIME 40m
YIELD 6 portions

Instructions

Place beef broth, fish sauce, cloves, aniseed, cinnamon and ginger in a large saucepan and bring to a boil.
Cover and let simmer for 20 minutes over low heat.
Strain and set aside.
In the meantime, pour hot water over rice vermicelli in a bowl and let soak for 5 to 7 minutes until soft.
Drain and rinse with cold water.
Heat oil in a large skillet and sauté beef over medium-high heat for about 5 to 6 minutes.
Add baby bok choy, napa cabbage and mini corncobs to broth and bring to a boil to heat.
Place noodles in deep bowls.
Add hot broth and vegetables, bean sprouts, green onion, beef and a few mint leaves to each.
Serve with a lime wedge.