Ingredients
Active time: 1 hr. Start to finish: 1 1/4 hr.
2
small (1-inch) fresh Asian chiles such as bird or Thai, thinly sliced
2
tbsp minced peeled galangal or fresh ginger
5
cups low-sodium chicken broth
1
(3-inch) cinnamon stick
1/4
tsp freshly crushed white peppercorns
2
small tomatoes, each cut into 8 wedges
6
small scallions, thinly sliced
2
to 4 tbsp fresh lime juice 1/2 lb. dried flat rice noodles
1
(1-lb.) sirloin steak (about 1 inch thick)
3
(5 oz.) cups coarsely chopped spinach
1/4
cup coarsely chopped fresh mint
Directions
1.
Discard any dry outer leaves from lemongrass and coarsely chop bottom third of stalk. Heat oils in a 5-qt. heavy pot over moderate heat until hot but not smoking, then cook shallot and chiles, stirring, until dark brown (be careful not to burn), 3 to 4 minutes. Add lemongrass and galangal and cook, stirring, 1 minute.
2.
Add broth, fish sauce, star anise, cinnamon stick, salt, and white pepper and bring to a boil. Reduce heat and simmer 20 minutes. Pour through a fine sieve into another pot and discard solids. Add tomatoes, scallions, and lime juice and simmer until tomatoes are softened, about 10 minutes.
3.
Bring a large pot of water to a boil for noodles. Trim fat from steak and season with salt and pepper. Heat a well-seasoned ridged grill pan over moderately high heat until hot, then grill steak 4 to 5 minutes on each side for rare. Let stand 5 minutes before slicing very thin.
4.
Meanwhile, cook noodles in boiling water until tender, about 6 minutes, and drain. Divide among 4 large soup bowls and top with spinach and steak. Ladle soup over and sprinkle with mint.
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