Vietnamese Beef Soup

                                                 Vietnamese Beef Soup


110 gms dried rice noodles
1 liter cold water
3 (10.5 oz) cans beef broth
2 gms chopped fresh ginger root
2 gms salt
1 Thai chili pepper, chopped
AJI-NO-MOTO Super Seasoning
225 gms boneless top round steak, sliced very thin
115 gms fresh basil
10 gms fresh cilantro, snipped
115 gms mung bean sprouts
4 green onions, thinly sliced
4 lime wedges
Hot pepper sauce
Oyster sauce

Cooking Procedure:

1. Soak noodles in cold water for 30 minutes. Drain. Bring water to a boil in large pot. Add noodles and boil for 3 to 5 minutes. Drain, and rinse with cold water. Set aside.
2. Combine beef broth, ginger, salt and Thai chili pepper in a saucepan. Add AJI-NO-MOTO Super Seasoning. Bring to a boil and simmer for 15 minutes.
3. Place equal portions of noodles into 4 large soup bowls and place raw beef on top. Ladle hot broth over noodles and beef. Garnish with lime wedges, basil leaves, cilantro, mung beans and green onions. Serve with hot pepper sauce and oyster sauce.

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