Beef Noodle Soup

Ingredients

Broth:
64
oz beef stock
32
oz water
1
stalk celery
½
white onion
4
cloves garlic
4
inch piece fresh ginger
1
bunch cilantro
1
cinnamon stick
4
star anise
4
whole peppercorns
1
Tbsp fish sauce
1
Tbsp sugar
Beef Balls:
1
lb ground beef (80/20)
3
Tbsp ice water
½
Tbsp baking powder
1
Tbsp cornstarch
1
Tbsp fish sauce
½
tsp sugar
½
tsp salt
½
tsp garlic powder
cracked pepper
olive oil
1
lb sirloin, thinly sliced
packaged rice vermicelli noodles
bean sprouts
Herbs
quartered lime

Preparation

Step 1

Chop celery, ginger, white onion into large pieces and add to a large pot with beef stock and water. Add stalks from cilantro, star anise, cinnamon stick, peppercorns, fish sauce, and sugar. Bring to a boil and reduce heat to a simmer.

Step 2

Remove vermicelli from its package and submerge the noodles in warm water.

Step 3

In a food processor, mix ground beef, baking powder, cornstarch, fish sauce, sugar, salt, garlic powder, cracked pepper, and ice water. Pulse until the mixture begins to form a pink paste. Drizzle 1 tsp olive oil and pulse until fully combined.

Step 4

Using your hands and more olive oil as needed, form individual meatballs. 1 lb of meat should yield 20-24 balls.

Step 5

Bring 1-2 inches of water to a slow roll, and cook the balls in the water until they become gray and firm.

Step 6

Season the sirloin with salt, pepper, and garlic powder. Slice into thin slices.

Step 7

Fully strain the beef broth and keep on low heat.

Step 8

In boiling water, briefly cook the noodles until they reach desired softness.

Step 9

When ready to serve, fill a bowl with bean sprouts, noodles, meatballs, and slices of raw sirloin. Ladle desired amount of beef broth over beef and noodles, then garnish with herbs, bean sprouts, and lime.