Name: Vietnamese Beef Soup
Ingredients: 8 oz Bean thread noodles*; 10 c Canned beef broth; 2 md Onions; thickly sliced; 4 sl Fresh ginger; (about 1 1/4 ounces); ; (1/2-inch-thick); 2 tb Fish sauce; (nam pla)*; 3 lg Garlic cloves; halved; 2 Star anise*; 1 1/2 ts Whole cloves; 1 lb Flank steak; trimmed, thinly; ; sliced crosswise; 1 Head romaine lettuce; thinly sliced; 3 Green onions; thinly sliced; Lemon wedges

Criticism should be viewed as a tool for growth and change. Several temptations arise when we experience criticism. 1. We fear the loss of respect; 2. We look for reasons to challenge the data; 3. We search for flaws in the process; 4. We point out weakness in the other person; 5. We demand credit for our strengths; 6. We play the martyr, reeling under the unjust complaints of others. Yet, when we run away from the slightest hint of criticism, we forfeit the very means by which our Lord wants to make us more effective and godly.

Jerry Wragg

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Seafood	Vietnamese	March 1995	1	servings

INGREDIENTS

8	oz	Bean thread noodles*
10	c	Canned beef broth
2	md	Onions; thickly sliced
4	sl	Fresh ginger; (about 1 1/4 ounces)
		; (1/2-inch-thick)
2	tb	Fish sauce; (nam pla)*
3	lg	Garlic cloves; halved
2		Star anise*
1 1/2	ts	Whole cloves
1	lb	Flank steak; trimmed, thinly
		; sliced crosswise
1		Head romaine lettuce; thinly sliced
3		Green onions; thinly sliced
		Lemon wedges

INSTRUCTIONS

*Bean thread noodles (clear dried noodles, also known as cellophane or
transparent noodles), fish sauce (nam pla) and star anise are sold at Asian
markets and in the Asian section of some supermarkets.
Bring large pot of water to boil. Remove from heat. Add noodles to pot; let
stand until tender and pliable, about 15 minutes. Drain. Using scissors,
cut noodles into 2-inch lengths. Transfer to bowl.
Combine beef broth, sliced onions, sliced ginger, fish sauce, garlic, star
anise and whole cloves in heavy large Dutch oven and bring to boil. Reduce
heat; simmer 30 minutes. Strain broth into large bowl; discard solids.
(Noodles and broth can be prepared 1 day ahead. Cover separately and
refrigerate. Bring noodles to room temperature before continuing.) Return
beef broth to Dutch oven and bring to boil. Remove beef broth from heat.
Mix steak slices into broth (the hot broth will cook steak slices).
Place noodles, soup, sliced lettuce, sliced green onions and lemon wedges
in center of table. Spoon noodles, steak slices and broth into large soup
bowls, then top with generous amounts of sliced lettuce and green onions
and squeeze in lemon juice.
Serves 8.
Bon Appetit March 1995
Converted by MC_Buster.
Per serving: 1169 Calories (kcal); 55g Total Fat; (41% calories from fat);
106g Protein; 68g Carbohydrate; 236mg Cholesterol; 416mg Sodium Food
Exchanges: 0 Grain(Starch); 13 Lean Meat; 11 1/2 Vegetable; 0 Fruit;
3 1/2    Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.

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