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4
first-course servingsEasy
Published 1998
The national soup of Vietnam has become a runaway success around the world. It is filling, with a lot of noodles for slurping from the bowl. If a lower noodle-to-soup ratio is desired, simply cut back on the quantity of noodles used. As little as half the amount can be used if desired.
For this soup, the tenderloin is left in the freezer for a period of about 4 hours; this causes it to become firm, and therefore easier to slice as thin as possible. It shouldn’t be completely frozen,