- Course: Main Course
- Skill Level: Easy
- Cost: Moderate
- Favorited: 77 Times
If you think any dish with beef must be a heavy one, think again. This soup, which resembles Vietnamese pho, may be the lightest incarnation of beef you’ve tasted. The beef itself is sliced very thin and cooked gently in a broth that dances with the bright flavors of lime, ginger, and Thai basil.
- 2 tablespoons extra virgin olive oil
- 2 tablespoons finely shredded fresh ginger
- 2 teaspoons minced fresh garlic
- 2 tablespoons orange marmalade
- ½ cup fresh lime juice plus 2 limes cut in half from top to bottom
- ¼ cup tamari
- 4½ cups chicken stock
- 2 tablespoons hoisin sauce
- Salt and ground pepper to taste
- 1 pound beef tenderloin, all exterior fat and nerve trimmed off and sliced paper-thin by your butcher
- 20 whole fresh Thai basil leaves plus 10 leaves roughly chopped
- 1 cup bean sprouts
In a medium saucepan over low heat, warm oil. Add ginger and garlic, and sauté until fragrant, about 1 minute. Stir in orange marmalade, ¼ cup lime juice, tamari, chicken stock, and hoisin sauce, increase heat to medium-high, and cook 10 minutes. Season to taste.
Pile beef slices in 4 large soup bowls. Place 5 basil leaves in each bowl. Reheat broth until it is boiling hot, add ¼ cup lime juice and chopped basil, and then fill bowls with broth. Garnish each bowl of soup with a small mound of bean sprouts and serve with lime halves on the side.
© 2003 Spirit Media, LLC
Nutritional information is based on 1/8 teaspoon added salt per serving.