Braden Family Cookbook

Chuck Braden

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(Serves 4)

1 tablespoon minced ginger
2 minced Serrano chilies
3 julienne leeks, white part only
1 large carrot, julienne
1 tablespoon dark soy
8 cups chicken stock
3 star anise
2 cups soaked mung bean noodles
1(8 ounce) piece beef tenderloin, frozen
1 teaspoon hoisin lime oil
Salt and black pepper to taste


In a 2 quart saucepan coated with canola oil, sauté ginger and chilies for 3 minutes. Add leeks and carrots and season with salt and pepper. Add soy, chicken stock and star anise. Bring stock to a simmer. Reduce stock 20 percent and check for seasoning. When ready, pull out star anise.  Heat the noodles in the broth and ladle into 4 bowls. On a slicer or using a very sharp knife, slice thin pieces of frozen beef. The thinner the better. Lay the beef on top of  the soup. Drizzle with hoisin lime oil and garnish with bean sprout salad.


                BEAN SPROUT SALAD:

                2 cups bean sprouts
                1 cup whole Thai basil leaves
                Juice of 2 limes
                1/2 tablespoon fish sauce

                Mix all together and check for seasoning.

                HOISIN LIME OIL:

                1 cup hoisin
                2 tablespoons canola oil for cooking
                1/4 cup lime juice
                1/4 cup canola oil for blending
                In a small pan coated with canola oil saute the hoisin
                sauce. Put the cooked hoisin into a blender, add lime
                juice; while blending add the canola oil until the
                mixture is fully emulsified.