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Vietnamese Beef-Noodle Soup with Asian Greens

Vietnamese Beef-Noodle Soup with Asian Greens
Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Prep time 30 mins
Yield

4 servings

Introduce your taste buds to Vietnamese cuisine with this quick and easy soup. The rich broth, aromatic herbs, and tender steak will leave you wanting more.

Ingredients

  • 1 (8-ounce) sirloin steak
  • 4 ounces uncooked wide rice stick noodles
  • 1 1/2 cups thinly sliced yellow onion
  • 3 whole cloves
  • 2 cardamom pods
  • 2 garlic cloves, halved
  • 1 (3-inch) piece peeled fresh ginger, thinly sliced
  • 1 star anise
  • 4 cups fat-free, less-sodium beef broth
  • 2 cups water
  • 1 tablespoon less-sodium soy sauce
  • 1 teaspoon brown sugar
  • 2 teaspoons fish sauce
  • 4 cups baby bok choy leaves
  • 1 cup snow peas, trimmed
  • 1 small fresh Thai chile, thinly sliced into rings
  • 1 cup fresh bean sprouts
  • 1/4 cup fresh basil leaves
  • 1/4 cup fresh mint leaves
  • 4 lime wedges

Nutrition Information

  • calories 303
  • fat 8.3 g
  • satfat 3.2 g
  • monofat 3.5 g
  • polyfat 0.4 g
  • protein 24.2 g
  • carbohydrate 31.1 g
  • fiber 2.8 g
  • cholesterol 51 mg
  • iron 4.2 mg
  • sodium 900 mg
  • calcium 120 mg

How to Make It

  1. Freeze beef for 10 minutes; cut across grain into 1/8-inch-thick slices.

  2. Cook noodles according to package directions. Drain and rinse with cold water; drain.

  3. Place onion and next 5 ingredients (through star anise) in a large saucepan; cook over medium-high heat 5 minutes, stirring frequently. Add broth and 2 cups water; bring to a boil. Strain broth mixture though a fine sieve over a bowl; discard solids. Return broth to pan. Add soy sauce, sugar, and fish sauce; bring to a boil. Add bok choy and snow peas; simmer 4 minutes or until peas are crisp-tender and bok choy wilts.

  4. Arrange 1/2 cup noodles into each of 4 large bowls. Divide raw beef and chile slices evenly among bowls. Ladle about 1 2/3 cups hot soup over each serving (broth will cook beef). Top each serving with 1/4 cup bean sprouts, 1 tablespoon basil, and 1 tablespoon mint. Serve with lime wedges.