Vietnamese Beef-Noodle Soup With Asian Greens, Okay Vietnamese/japanese

Ingredients

• 4 cups baby bok choy leaves 
• 1 teaspoon brown sugar 
• 1 teaspoon brown sugar 
• 2  cardamom pods 
• 2 teaspoons fish sauce 
• 0.3 cup basil fresh (thai)
• 0.3 cup basil fresh (thai)
• 1 cup bean sprouts fresh
• 3 inch ginger fresh peeled thinly sliced
• 0.3 cup mint leaves fresh
• 2  garlic clove halved
• 4 cups less-sodium beef broth fat-free
• 4  lime wedges 
• 1 tablespoon soy sauce 
• 2 tablespoons miso light
• 4 ounces vermicelli uncooked thin (maifun)
• 4 ounces vermicelli uncooked thin (maifun)
• 1 teaspoon sesame oil 
• 8 ounce sirloin steak 
• 1 cup snow peas trimmed
• 1  star anise 
• 1 inch thai chile fresh thinly sliced into rings (no thai chiles town anywhere!
• 2 cups water (I used dashi)
• 1.5 cups onion yellow thinly sliced

Equipment

• bowl
• frying pan
• sauce pan
• ladle
• sieve

Directions

1. Freeze beef for 10 minutes; cut across grain into 1/8-inch-thick slices.Cook noodles according to package directions.
2. Drain and rinse with cold water; drain.
3. Place onion and next 5 ingredients (through star anise) in a large saucepan; cook over medium-high heat 5 minutes, stirring frequently.
4. Add broth and 2 cups water (dashi); bring to a boil.Strain broth mixture though a fine sieve over a bowl; discard solids. Return broth to pan.
5. Add soy sauce, sugar, fish sauce, and sesame oil; bring to a boil.
6. Add bok choy and snow peas; simmer 4 minutes or until peas are crisp-tender and bok choy wilts.
7. Add miso at the last minute.Arrange 1/2 cup noodles into each of 4 large bowls.Divide raw beef and chile slices sambal oelek evenly among bowls.Ladle about 1 2/3 cups hot soup over each serving (broth will cook beef). Top each serving with 1/4 cup bean sprouts, 1 tablespoon basil, and 1 tablespoon mint.
8. Serve with lime wedges.Makes 4 servings.