• Ingredients: 37
  • Serves: 4
  • Prep: 1 hour
  • Bake: 1 1/4 hours

Aromatic rice-noodle and beef soup with lemongrass stalk, asian sesame oil, vegetable oil, minced shallot, small fresh asian chiles such as bird or thai, thinly sliced, minced galangal or fresh ginger, low-sodium chicken broth, asian fish sauce, whole star anise, cinnamon stick, salt, freshly crushed white peppercorns, small tomatoes, each cut into 8 wedges, small scallions, thinly sliced, fresh lime juice, dried flat rice noodles, sirloin steak, coarsely chopped spinach, coarsely chopped fresh mint. To make this aromatic rice-noodle and beef soup for 4 persons you will need 1 hour for preaparation and 1 1/4 hours for baking.


  • 1 lemongrass stalk
  • 1 tbsp. Asian sesame oil
  • 1 tbsp. vegetable oil
  • 2 tbsps. minced shallot
  • 2 small fresh Asian chiles such as bird or Thai, thinly sliced
  • 2 tbsps. minced galangal or fresh ginger
  • 5 cups low-sodium chicken broth
  • 1 tbsp. Asian fish sauce
  • 2 whole star anise
  • 1 cinnamon stick
  • 1 tsp. salt
  • 1/4 tsp. freshly crushed white peppercorns
  • 2 small tomatoes, each cut into 8 wedges
  • 6 small scallions, thinly sliced
  • 2 to 4 tbsps. fresh lime juice
  • 1/2 lb. dried flat rice noodles
  • 1 sirloin steak
  • 3 cups coarsely chopped spinach
  • 1/4 cup coarsely chopped fresh mint

For spice paste

  • Garnish: fresh cilantro sprigs



  • *Thai green curry paste is available at Asian markets and in the Asian foods section of some supermarkets.
  • **Ask your fishmonger for a hamachi filet that can be easily divided into 8 portions. Or, ask him to slice it for you. If hamachi is unavailable, sushi-grade ahi tuna makes a good substitute.

For frico caldo

  • 2 medium Yukon Gold potatoes, peeled and cut into quarters
  • 1 tbsp. unsalted butter
  • 1/2 medium onion, finely chopped
  • 2 cups finely grated Parmigiano-Reggiano
  • 1 tbsp. kosher salt
  • 1/2 tsp. nutmeg, freshly grated
  • 1 tbsp. olive oil

To serve

  • 2 large heads romaine , torn into bite-sized pcs.
  • 16 thin slices prosciutto


  1. Step 1 Discard any dry outer leaves from lemongrass and coarsely chop bottom third of stalk. Heat oils in a 5-qt.

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  2. Step 2 heavy pot over moderate heat until hot but not smoking, then cook shallot and chiles, stirring, until dark brown (be careful not to burn), 3 to 4 minutes.

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  3. Step 3 Add broth, fish sauce, star anise, cinnamon stick, salt, and white pepper and bring to a boil. Reduce heat and simmer 20 minutes.

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  4. Step 4 Pour through a fine sieve into another pot and discard solids. Add tomatoes, scallions, and lime juice and simmer until tomatoes are softened, about 10 minutes.

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  5. Step 5 Bring a large pot of water to a boil for noodles. Trim fat from steak and season with salt and pepper.

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  6. Step 6 Heat a well-seasoned ridged grill pan over moderately high heat until hot, then grill steak 4 to 5 minutes on each side for rare.
  7. Step 7 Meanwhile, cook noodles in boiling water until tender, about 6 minutes, and drain. Divide among 4 large soup bowls and top with spinach and steak.

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