Rice and Beef Soup (Chao Thit Bo)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
BEEF AND MARINADE: 8 ounces ground lean beef (eye or bottom round) 1 small onion, minced 1 tablespoon nuoc mam (Vietnamese fish sauce)
freshly ground black pepper SOUP: 2 tablespoons roasted peanuts, ground 1/2 ounce cellophane (bean thread) noodles
2 tablespoons vegetable oil 1 teaspoon grated fresh gingerroot 1/3 cup raw long-grain rice
3 tablespoons nuoc mam (Vietnamese fish sauce) 1 tablespoon sugar 1-1/2 teaspoons salt
2 large garlic cloves, minced 1 tablespoon fresh minced lemon grass 1 tablespoon shredded coriander
2 scallions, thinly sliced freshly ground black pepper



1 Prepare the beef and marinade: In a soup tureen, combine the beef, onion, fish sauce and black pepper to taste. Mix well, cover and refrigerate.
2 Prepare the soup: Prepare the roasted peanuts. Set aside. Soak the celophane noodles in warm water for 20 minutes. Drain and cut into 2-inch lengths. Set aside.
3 In a 4-quart saucepan, heat 1 tablespoon of the oil. Add the ginger and rice and stir until the rice puffs up and becomes milky white, about 1 minute. Add 7 cups of water and bring to a boil. Reduce the heat to low and simmer, partially covered, for about 20 minutes, or until the rice is very tender. Stir in the fish sauce, sugar and salt.
4 Heat the remaining 1 tablespoon oil in a small skillet. Add the garlic and lemon grass and saute over low heat until fragrant and golden, about 1 minute. Stir the mixture into the soup; add the celophane noodles.
5 Bring the soup to a boil. Pour the hot soup over the meat mixture in the soup tureen. Use chopsticks or a fork to break the lump of meat into small pieces. The boiling broth will cook the beef instantly.
6 Sprinkle on the ground peanuts, coriander, scallions and black pepper before serving.

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