VIETNAMESE BEEF SOUP
4 cans 14.5 oz each beef broth
6 oz rice noodles
5 oz bag baby spinach
1 cup basil leaves
16 thin slices deli roast beef, torn in strips
1 scallion, sliced in 1/4 inch pieces
2 tsp chili garlic sauce or chili oil
4 lime wedges
Put broth in a pot. Cover and bring to a boil. Add the noodles, reduce heat and
boil gently uncovered 8 min. or until noodles are tender, stirring in spinach
and basil leaves for the last minute of cooking time. Divide beef among 4
serving bowls. Ladle soup over the beef, sprinkle with scallions and drizzle
with chili garlic sauce (careful its spicy). Serve with the lime wedges to
squeeze on the soup.
This recipe makes 4 servings of Vietnamese Beef Soup.*
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