Ingredients Jump to Instructions ↓

  1. 1 tablespoon minced ginger

  2. 2 minced serrano chiles

  3. 3 julienne leeks, white part only

  4. 1 large carrot, julienne

  5. 1 tablespoon dark soy

  6. 8 cups chicken stock

  7. 3 star anise

  8. 2 cups soaked mung bean noodles

  9. 1(8 ounce) piece beef tenderloin , frozen

  10. 1 teaspoon hoisin lime oil

  11. Salt and black pepper to taste

  12. 2 cups bean sprouts

  13. 1 cup whole Thai basil leaves

  14. Juice of 2 limes

  15. 1/2 tablespoon fish sauce

  16. 1 cup hoisin

  17. 2 tablespoons canola oil for cooking

  18. 1/4 cup lime juice

  19. 1/4 cup canola oil for blending

Instructions Jump to Ingredients ↑

  1. In a 2 quart saucepan coated with canola oil, saute ginger and chilies for 3 minutes. Add leeks and carrots and season with salt and pepper. Add soy, chicken stock and star anise . Bring stock to a simmer. Reduce stock 20 percent and check for seasoning. When ready, pull out star anise. Heat the noodles in the broth and ladle into 4 bowls. On a slicer or using a very sharp knife, slice thin pieces of frozen beef. The thinner the better. Lay the beef on top of the soup. Drizzle with hoisin lime oil and garnish with bean sprout salad.

  2. Mix all together and check for seasoning.

  3. In a small pan coated with canola oil saute the hoisin sauce . Put the cooked hoisin into a blender, add lime juice; while blending add the canola oil until the mixture is fully emulsified.


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