Vietnamese Beef-Noodle Soup With Asian Greens, Okay Vietnamese/japanese Recipe

Freeze beef for 10 minutes to make it easier to slice. Cut the partially frozen beef across the grain into very thin, 1/8-inch-thick slices.

Meanwhile, cook the wide rice stick noodles according to package directions. Drain the cooked noodles, rinse them with cold water, and drain again.

Pour in the beef broth and 2 cups water (which will form a dashi-like base). Bring the mixture to a rolling boil.

Strain the hot broth through a fine sieve into a bowl, discarding all the cooked solids. Return the clear, aromatic broth to the saucepan.

Just before serving, stir the miso into the hot broth. Divide the cooked noodles, about 1/2 cup per bowl, among 4 large bowls. Arrange the thinly sliced raw beef and chile slices evenly over the noodles in each bowl.

Carefully ladle about 1 2/3 cups of the hot soup over each serving; the heat from the broth will gently cook the beef. Finish each bowl with 1/4 cup bean sprouts, 1 tablespoon basil, and 1 tablespoon mint.