| Trim
the beef of any fat. Cut the beef into thin strips, about
¼” thick and 2” long.
Pour the chicken stock into a large, deep, stockpot. Heat
the chicken stock over medium-high heat.
Add the sliced beef, garlic, ginger and chilies to the
chicken stock. Add the dried noodles.
Cook and stir the soup until the noodles are soft, 8-10
minutes. If the soup boils, turn the heat down to medium.
Ladle the soup into a large soup tureen. Place the shallots,
sesame oil, cilantro and lime wedges in four separate small
bowls.
Bring the soup tureen to the table. Serve individual portions
of the soup and pass the garnishes separately.
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