Vietnamese Beef Noodle Soup

Step 1

Thinly slice the 1 lb beef sirloin against the grain and set aside. Cook the 8 oz rice noodles according to package directions, then drain and divide among 4 bowls.

Step 2

In a large pot, bring the 6 cups beef broth to a boil. Add the 1 sliced onion and 2 tbsp fish sauce, then reduce heat and simmer for 10 minutes until the onion is translucent and the broth is fragrant.

Step 3

Add the 4 oz fish cake or meatballs to the broth and simmer for 5 minutes until heated through. The broth should be steaming and the fish cake slightly puffed.

Step 4

Place the raw beef slices into the simmering broth and cook for 1-2 minutes until just pink in the center, then immediately remove from heat to prevent overcooking.

Step 5

Ladle the hot broth, beef, and fish cake over the noodles. Top with the 2 sliced chili peppers and 1 cup fresh herbs. Serve immediately, allowing the hot broth to finish cooking the beef.