Vietnamese Beef Noodle Soup

Ingredients

• 1/2 pound eye of round beef steak, sliced across the grain 1/8 inch thick
• 2 tablespoons canola oil, divided
• 3 1/2 teaspoons Asian fish sauce, divided
• 1/4 teaspoon kosher salt, plus more to taste
• 6 cups low-sodium beef broth
• 1 (3-inch) piece fresh ginger, peeled and thinly sliced
• 1 teaspoon coriander seeds
• 1/2-inch piece cinnamon stick
• 8 to 10 ounces rice vermicelli
• 1/4 pound bean sprouts
• 1/2 cup coarsely chopped fresh Thai basil
• 2 limes, quartered

Instructions

1. Place the beef in a resealable bag or shallow dish. Add 1 tablespoon of the oil, 1 1/2 teaspoons fish sauce, and the salt. Turn to coat and marinate for 15 minutes at room temperature, or refrigerate overnight.
2. Combine the beef broth, ginger, coriander seeds, cinnamon stick, and remaining 2 teaspoons fish sauce in a large saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for 30 minutes.
3. Meanwhile, cook the rice vermicelli in boiling water according to the package directions. Drain, rinse under cold running water, and divide among four bowls.
4. Heat the remaining tablespoon of oil in a skillet over high heat. Sear the beef, stirring often, for about 4 minutes total. Transfer to a plate.
5. Strain the broth through a fine-mesh sieve and return it to the saucepan. Bring to a boil, add the bean sprouts, basil, and beef, and cook for about 3 minutes, until the sprouts begin to wilt. Ladle over the noodles and serve with lime wedges.