Beef Balls with Egg Noodles Soup (MI Bo Vien)

This bowl of beef balls with egg noodles soup is the way for me to enjoy a winter morning. When the outside weather is pouring rain and cold, a steamy bowl of soup is the cure for everything. This quick mi bo vien broth uses a good quality, homemade beef broth, which I already have on hand.

Ingredients:
10 beef balls (recipe posted on Oct, 4, 2011)
Two 4 oz fresh egg noodles
5 cups beef broth (homemade or store-bought)
2 cups water
1 tsp five spices
One 1 inch piece fresh ginger, minced
1 tbs sugar
Fish sauce to taste
Use black pepper, bean sprouts, fresh chilies, cilantro, slice white onions, and green onions for garnish.

Directions:
In a small soup pot, bring beef broth and water to simmer. Add the five spices and ginger. Season with salt, sugar, and fish sauce. Add the beef balls into the simmering broth.
In another pot, bring about 1 quart of water to boil. Drop in the egg noodles and cook for 2 minutes. Drain the noodles.
Place the bean sprouts in the bottom of a serving bowl.

 Then add egg noodles, some white onions, and green onions.

 Divide the beef balls equally into each of the serving bowls and ladle the hot broth over the meat balls. Sprinkle with cilantro and serve with chilies hoisin sauce.