Tonkinese Beef Soup

Ingredients

• 2 L (8 cups) reduced-salt beef broth
• 15 mL (1 tbsp.) fish sauce
• 10 cloves
• 5 mL (1 tsp.) aniseed
• 1 cinnamon stick (5 cm/2 in.)
• 5 mL ginger, peeled and grated
• 1 packet (227 g/8 oz.) rice vermicelli
• 30 mL (2 tbsp.) Compliments canola oil
• 750 g (1½ lb.) beef strips, cut into pieces
• 4 baby bok choy, sliced
• 250 mL (1 cup) napa cabbage, sliced
• 1 can (398 mL/14 oz.) mini corn cobs, sliced in half
• 125 mL (½ cup) bean sprouts, washed and drained
• 2 green onions, thinly sliced
• Fresh mint leaves
• 1 lime, quartered

Preparation

1. Place beef broth, fish sauce, cloves, aniseed, cinnamon and ginger in a large saucepan and bring to a boil. Cover and let simmer for 20 minutes over low heat. Strain and set aside.
2. In the meantime, pour hot water over rice vermicelli in a bowl and let soak for 5 to 7 minutes until soft. Drain and rinse with cold water.
3. Heat oil in a large skillet and sauté beef over medium-high heat for about 5 to 6 minutes. Add baby bok choy, napa cabbage and mini corncobs to broth and bring to a boil to heat.
4. Place noodles in deep bowls. Add hot broth and vegetables, bean sprouts, green onion, beef and a few mint leaves to each. Serve with a lime wedge.