Vietnamese Beef Soup

Ingredients:

• 110 grams dried rice noodles
• 1 liter cold water
• 3 (10.5 oz) cans beef broth
• 2 grams chopped fresh ginger root
• 2 grams salt
• 1 Thai chili pepper, chopped
• AJI-NO-MOTO Super Seasoning
• 225 grams boneless top round steak, sliced very thin
• 115 grams fresh basil
• 10 grams fresh cilantro, snipped
• 115 grams bean sprouts
• 4 green onions, thinly sliced
• 4 lime wedges
• Hot pepper sauce
• Oyster sauce

Method:

1. Soak noodles in cold water for 30 minutes. Drain. Bring water to a boil in large pot. Add noodles and boil for 3 to 5 minutes. Drain, and rinse with cold water. Set aside.
2. Combine beef broth, ginger, and salt and Thai chili pepper in a saucepan. Add AJI-NO-MOTO Super Seasoning. Bring to a boil and simmer for 15 minutes.
3. Place equal portions of noodles into 4 large soup bowls and place raw beef on top. Ladle hot broth over noodles and beef. Garnish with lime wedges, basil leaves, cilantro, beans and green onions. Serve with hot pepper sauce and oyster sauce.