VIETNAMESE NOODLE SOUP

 8-oz rice noodles

3/4 lb lean beef sirloin, trimmed of fat
salt to taste
freshly ground black pepper to taste
1 large onion, halved
1 4-inch piece fresh ginger, unpeeled, halved
3 cups low-sodium beef broth
3 cups water
5 star anise pods
1 cinnamon stick
4 scallions
2 jalapeno peppers (1 red, 1 green preferably)
1/2 cup fresh cilantro
2 to 4 tbsp fish sauce
1 cup fresh been sprouts

Prepare noodles as directed on package.

Meanwhile, place a large pot over heat heat. Poke the meat all over with a fork to tenderize and season with the salt and pepper to suit your taste. Sear the meat until charred, 2 to 3 minutes per side; transfer to a plate. Add the onion and ginger to the pot; cook about 4 minutes.

Add the broth, water, star anise and cinnamon to the pot; reduce heat and simmer 20 minutes.

While broth simmers, thinly slice the scallions and jalapenos (removing the seeds will make peppers less hot) and tear the cilantro. Slice the meat into thin slices. Drain the noodles.

Add fish sauce to broth and boil 5 minutes. Discard ginger, star anise and cinnamon stick.

Remove onion and slice.

Divide noodles evenly between 4 bowls; top with broth, beef, scallions, cilantro, bean sprouts, peppers and onion.

This is my version of an old Food Network recipe.