I have to say as I get more and more into cooking I am becoming more and more a fan of Mark Bittman. I own several of his cookbooks and the recipe from today’s post comes from one of the first cookbooks I ever bought, How to Cook Everything. I HIGHLY recommend this book for anyone – it’s a great reference and also offers great easy to make tasty recipes.
The last time I used this book I made a very tasty soup. You can read about it again here. This time I had tagged another soup recipe, this time Hanoi Noodle Soup.
To start off with I took beef broth, a cinnamon stick, a chuck of ginger, an onion (quartered but not peeled) and cloves in a large pot. I heated over high heat until it began to boil, then I reduced the heat to as low as my stove would go, covered and let that simmer for 45 minutes. (Bittman said you can let the broth simmer from 20 minutes to an hour depending on what your schedule allows for).
As that cooked I heated another large pot with water and let it bowl. Then I removed it from heat and placed rice noodles into the hot water and those soak for around 15 minutes until they were soft. Then I drained the noodles and rinsed under cold water for a couple of minutes. I let the noodles continue to drain.
When the broth was done cooking for 45 minutes I strained the solids. Then I turned the burner to medium and added thinly sliced sirloin pieces, fish sauce and pepper. I let that cook for a couple of minutes and added salt to taste.
To serve I divided the rice noodles into serving bowls then ladled with broth and beef. I garnished with cilantro, minced jalapeno and a squeeze of lime juice.
Verdict: ANOTHER AWESOME BITTMAN SOUP!!! While this recipe took a while to cook there was really not a lot of active time so I recommend it for a weeknight, especially a cold winter weeknight. This one is going into my regular rotation. You can make it by grabbing the recipe here.