Beef Noodle Soup
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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.
Remove vermicelli from its package and submerge the noodles in warm water.
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.
Using your hands and more olive oil as needed, form individual meatballs. 1 lb of meat should yield 20-24 balls.
Bring 1-2 inches of water to a slow roll, and cook the balls in the water until they become gray and firm.
Season the sirloin with salt, pepper, and garlic powder. Slice into thin slices.
Fully strain the beef broth and keep on low heat.
In boiling water, briefly cook the noodles until they reach desired softness.
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.