This was a very easy and tasty recipe. Very similar to the noodle soup I have had at a Vietnamese restaurant. I didn't make any changes, turned out great!
Prep: 20 minutes; Cook: 21 minutes.
Yield: Makes 6 servings (serving size: 1 cup broth plus garnishes)
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Amount per serving
- Calories: 339
- Fat: 6g
- Saturated fat: 2g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 1g
- Protein: 16g
- Carbohydrate: 54g
- Fiber: 2g
- Cholesterol: 24mg
- Iron: 2mg
- Sodium: 827mg
- Calcium: 49mg
- 2 teaspoons canola oil
- 1 (2-inch) piece peeled fresh ginger, sliced into quarter-size pieces
- 1 onion, halved and sliced
- 7 cups reduced-sodium beef broth
- 3 whole star anise
- 2 whole cloves
- 1 (3-inch) cinnamon stick
- 2 tablespoons fish sauce
- 2 teaspoons sugar
- Freshly ground black pepper
- 8 ounces flank steak, trimmed
- 8 ounces dried flat rice noodles (banh pho)
- 2 scallions, sliced on bias
- 1/2 bunch fresh mint, roughly chopped
- 1 cup fresh mung bean sprouts
- 1/4 small dried Thai chile, thinly sliced
- 1. Bring large pot of water to boil (for step 3). Heat oil in heavy saucepan over medium-high heat. Add ginger and onion; sauté 3 minutes or until lightly charred. Add broth, anise, cloves, and cinnamon; bring to boil, then reduce to simmer. Cook 15 minutes. Strain broth into a bowl; discard solids. Return broth to pan, stir in fish sauce and sugar; season with black pepper.
- 2. Put steak in freezer for 15 minutes to firm for slicing. Soak noodles in hot water in large bowl for 20 minutes or until soft.
- 3. Add noodles to boiling water; cook 30 seconds. Drain, and divide noodles among 6 deep soup bowls. Return broth to boil. Remove steak from freezer, halve lengthwise, and slice thinly across the grain; arrange raw slices over noodles. Ladle broth into bowls (boiling broth will cook steak).
- 4. Arrange scallions, mint, bean sprouts, and chilies on large platter. Serve soup with platter on side.
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