- 4 onions (about 1 lb.), halved
- 6” piece fresh ginger, cut lengthwise in half
- 1 head garlic, cut crosswise in half
- 2 tablespoons vegetable oil
- 4 star anise
- 2 cinnamon sticks
- 2 tablespoons black peppercorns
- 1 1/2 quarts water
- 2 1/2 quarts reduced-sodium chicken broth
- 1 tablespoon fish sauce
- 1/2 pound veal cutlets, pounded to 1/8” thick and cut into 1” strips
- 1/2 bunch fresh mint
- 1 package (8.8 oz.) thin rice noodles, prepared according to package directions
- 1 cup shredded carrots
- 2 cups bean sprouts
- 1/2 bunch basil
- Lime wedges
- Hoisin sauce, if desired
- Sriracha sauce, if desired
- Preheat oven to 450° F. Combine onions, ginger and garlic with vegetable oil to coat. Place mixture on foil-lined baking sheet and cook 30 minutes or until onion mixture chars, turning halfway through cooking time.
- Meanwhile, combine star anise, cinnamon sticks and peppercorns in small skillet. Toast spices over medium heat 5 minutes, or until they become fragrant.
- Place water, chicken broth and fish sauce in saucepot. Add onion mixture and spices; over high heat, heat to boiling. Reduce heat to low; simmer 1 hour.
- Remove saucepot from heat. Strain broth through sieve into another saucepot. (The broth can be made ahead. If made ahead; cool broth and refrigerate until ready to use.)
- Reheat broth to a vigorous boil. Add veal and stir until cooked through, about 3 minutes.
- Arrange carrots, bean sprouts, basil and lime wedges on tray. Fill each of 6 bowls with some mint leaves and noodles. Ladle some broth and veal into each bowl. Pass tray so each person may garnish their soup with carrots, bean sprouts, basil and lime. Serve with hoisin sauce, sriracha or additional fish sauce, if desired.
Source: Funded by the Beef Checkoff